Fig Chicken Salad

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"Who needs an easy, healthy weeknight dinner? This girl right here! That’s why I’ve partnered with @annieshomegrown and @thefeedfeed to bring you this FIG CHICKEN SALAD. #ad Annie’s Dressings save the day, serving as both an incredibly flavorful chicken marinade and the perfect tangy sweet Fig Balsamic Vinaigrette for dressing up this salad. Toss in some juicy fresh figs, roasted butternut squash + crunchy pepitas over a pile of arugula and dinner is DONE! Talk about a delicious + easy meal plan for a busy week. Even better, Annie's 8oz Dressings are on sale from 9/29 - 10/12 at @ashlandfoodcoop. Organic Dressings are 2/$6, and Natural are 2/$5."
-- @worthingtoneats

A Note from Feedfeed

Easy-peasy recipes bursting with flavor are made possible when you include Annie's Organic Dressings in the mix. Make sure to pick up a bottle for yourself at  Ashland Food Co-op from 9/29 - 10/12 to take advantage of all Annie's 8oz Dressings being on sale! Organic Dressings are 2/$6, and Natural are 2/$5!

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  • Recipe Card
Prep time: 15mins
Cook time: 25mins
Serves or Makes: 2

Recipe Card

ingredients

  • 1 chicken breast, butterflied in half
  • 1 cup Annie’s Organic Fig Balsamic Vinaigrette, divided
  • 2 cups butternut squash, cut into 1/2” cubes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • pinch of red pepper flakes
  • 3 cups arugula
  • 1 cup fresh figs (optional: dried figs), chopped
  • 2 tablespoons toasted pepitas,

Method

  • Step 1

    Marinate chicken in ½ cup Fig Balsamic Vinaigrette for 30 minutes.

  • Step 2

    Preheat oven to 375F.

  • Step 3

    In a bowl, toss butternut squash in olive oil. Season with salt, smoked paprika, black pepper and red pepper flakes. Transfer to a parchment-lined baking sheet, spreading into an even layer. Bake for 10 minutes.

  • Step 4

    Using a spatula, turn the squash cubes over and make some room for the chicken in the middle. Add chicken to the pan along with marinade. Bake for 15-18 minutes. Let cool for 5-10 minutes.

  • Step 5

    Add arugula to a large bowl or serving dish. Top with squash, chicken, figs and pepitas. Drizzle remaining ½ cup Annie’s Fig Balsamic Vinaigrette.