Description
Bright, fresh, and bursting with flavor, this one-pot chicken and arugula salad is tossed with tender figs, chickpeas, toasted almonds, and a rich warm dressing. Perfect for a healthy, gourmet meal made in just 30 minutes!
Ingredients
1 ½ pounds boneless skinless chicken breasts, trimmed
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
1 tablespoon plus ⅓ cup extra-virgin olive oil, divided
1 large shallot, halved and thinly sliced
2 teaspoons ground coriander
3 tablespoons red wine vinegar
2 teaspoons honey
1 (15-ounce) can chickpeas, rinsed
12 figs, stemmed and quartered
5 ounces (5 cups) baby arugula
⅓ cup fresh tarragon or basil leaves, torn if large
½ cup sliced almonds, toasted
Instructions
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Pound the thicker end of the chicken breasts between two sheets of plastic wrap to an even ½-inch thickness. Pat dry and season with ¼ teaspoon salt and ¼ teaspoon pepper.
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Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Cook the chicken until browned and it registers 160°F, about 5–7 minutes per side. Transfer to a cutting board, let cool slightly, then shred into bite-sized pieces.
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Wipe the skillet clean. Heat ⅓ cup olive oil in the skillet over medium heat until shimmering. Add shallots and cook until softened, about 2 minutes. Stir in ground coriander and cook until fragrant, about 30 seconds.
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Remove skillet from heat. Whisk in red wine vinegar, honey, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
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Stir chickpeas and figs into the dressing; let sit until heated through, about 2 minutes.
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In a large bowl, toss shredded chicken, arugula, tarragon or basil, and the warm chickpea-fig dressing mixture.
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Top with toasted almonds and serve immediately.
Notes
For a vegan version, substitute chicken with extra chickpeas or tofu and swap honey with agave
For a nut-free version, replace almonds with toasted sunflower seeds
To lower the carb count, reduce the number of figs used
Spinach or mixed greens can be used instead of arugula if preferred
Serve immediately for the freshest flavor and best texture
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Salad
- Method: One-Pot Cooking, Sautéing
- Cuisine: Mediterranean