Fig & Chicken Avocado Salad
Total time40 min
Prep time20 min
Cook time15 min
5.0(8)
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- ½ tsp sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the dressing
- 3 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- ¼ tsp sea salt
For the salad
- 6 cups mixed greens
- 8 fresh figs, quartered
- 2 ripe avocados, pitted and sliced
- 1 english cucumber, thinly sliced
- ¼ small red onion, very thinly sliced
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl or jar, whisk together the apple cider vinegar, 3 tbsp olive oil, honey, thyme leaves, and 1/4 tsp sea salt until the honey is fully dissolved and the dressing is emulsified. Set aside.
- 2
Pat the chicken thighs dry with paper towels. In a small bowl, combine the turmeric, ginger, and 1/2 tsp sea salt, then rub the mixture evenly over both sides of each thigh.
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