Leafy salad with pan fried chicken and fresh figs


  • 300 g of chicken breat fillet

  • Cos lettuce

  • 2 Garden fresh tomotoes

  • 4 Figs

  • Olive oil

  • Balsamic vinegar

  • Ground pepper


  • 1.

    Slice chicken into thin strips

  • 2.

    Slice figs in half

  • 3.

    Dice tomatoes

  • 4.

    Mix Vinegar, oil and pepper together into small jug.

  • 5.

    Put lettuce and tomotoes serving bowls

  • 6.

    Pan fry the chicken in olive oil for 1.5 minutes over a hot pan

  • 7.

    Place the figs (sliced side down) into the same pan for 30 seconds

  • 8.

    Remove from heat and put directly into the serving bowl

  • 9.

    Season mixture of vinegar and oil and serve

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