“I absolutely love figs! And this salad is so quick and simple to prepare. It looks as beautiful as it tastes and is the perfect combination of sweetness and saltiness. Once you’ve tried it, I’m sure it will become one of your staples too!”
Ingredients
- 100g of organic and free range chicken breast cut into strips
- 1 ½ handfuls of baby spinach.
- ½ cup of alfalfa sprouts
- ½ Spanish onion, thinly sliced
- 2 – 3 figs
- Goats cheese
- Teaspoon of coconut oil
Method
- Heat the coconut oil in a pan over medium high heat. Stirfry the onion until just tender and then add the chicken. Cook for 1 – 2 minutes each side or until cooked through.
- In a bowl, layer out the baby spinach leaves and alfalfa sprouts.
- Cut the figs into wedges.
- Crumble over the goats cheese.
- Top with chicken and Spanish onion.
- Add a splash of balsamic vinegar and olive oil if desired and consume while the chicken is warm
