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Fig, Carrot and Spinach Salad with Grilled Chicken

Fig, Carrot and Spinach Salad with Grilled Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours
Print Recipe Pin Recipe

Servings

4 Servings

Ingredients

  • 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
  • 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

Instructions

  • Grilled Chicken Brine
  • Whisk together brine ingredients until combined. Add 3 chicken breasts and cover. Refrigerate for at least 90 minutes.
  • Remove chicken from brine, dry skin with paper towels, and cut into strips. 
  • Heat grill pan to medium. Add 1 tablespoon olive oil; add chicken strips, turning frequently, until done.
  • Honey Balsamic Dressing 
  • Whisk ingredients together until combined.      
  • Salad
  • Toss together spinach, fig, carrots, radishes, and mint. Top with grilled chicken and serve with honey balsamic.