Low Sodium Fig & Chicken Avocado Salad

Total time40 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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1 tbsp olive oil
½ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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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