Dairy Free Fig & Chicken Avocado Salad

Total time40 min

Prep time20 min

Cook time15 min

5.0

(8)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!