Fig, Carrot and Spinach Salad with Grilled Chicken

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Fig, Carrot and Spinach Salad with Grilled Chicken

When fresh figs are in season you must take advantage and use them any way you can.  This salad combines the sweet unique flavor of figs with the slightly bitter flavor from the radish.  The grilled chicken makes it a meal. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


Grilled Chicken Brine

  • 2 cups water
  • 2 tablespoons sea salt
  • 2 tablespoons honey
  • 1 lemon, squeezed or 3 teaspoons fresh juice
  • 3 Wise Organic chicken breasts
  • 1 tablespoon olive oil

Honey Balsamic Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar or apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  • Grilled Wise Organic chicken strips
  • 9­-ounce bag fresh spinach
  • Fresh figs, sliced
  • Organic carrots, sliced diagonally
  • Organic radishes, sliced
  • Fresh mint, lightly torn


Grilled Chicken Brine

1. Whisk together brine ingredients until combined. Add 3 chicken breasts and cover. Refrigerate for at least 90 minutes.

2. Remove chicken from brine, dry skin with paper towels, and cut into strips. 

3. Heat grill pan to medium. Add 1 tablespoon olive oil; add chicken strips, turning frequently, until done.

Honey Balsamic Dressing 

1. Whisk ingredients together until combined.      


1. Toss together spinach, fig, carrots, radishes, and mint. Top with grilled chicken and serve with honey balsamic.