Directions:
- Place the figs in a small pan and cover with water. Bring to a boil, turn off the heat, cover and let stand until the figs are plumped up (about 15 minutes). Drain and quarter.
- Toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Alternatively, toast them in a 350 degrees F oven for 5 to 10 minutes. Or just leave them untoasted.
- Heat about 1 tablespoon of olive oil in a large skillet. Season the chicken with salt, pepper, and rosemary, place in the skillet and cook until done. Slice into 1/4 serving pieces.
- Combine olive oil, vinegar, and salt and pepper to taste in a small bowl or shaker jar.
- Wash and dry the salad greens. Toss with the dressing. Place salad greens on individual plates, and top with chicken, walnuts, and figs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.15 Kcal (1881 kJ) | ||
| Calories from fat | 242.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.95g | 41% | |
|---|---|---|---|
| Cholesterol | 121.59mg | 41% | |
| Sodium | 946.91mg | 39% | |
| Potassium | 751.84mg | 16% | |
| Total Carbs | 10.8g | 4% | |
| Sugars | 6.54g | 26% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 45.38g | 91% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.9mg | 5% | |
| Calcium | 191.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 187.92 Kcal (787 kJ) | ||
| Calories from fat | 101.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.27g | 41% | |
|---|---|---|---|
| Cholesterol | 50.88mg | 41% | |
| Sodium | 396.19mg | 39% | |
| Potassium | 314.57mg | 16% | |
| Total Carbs | 4.52g | 4% | |
| Sugars | 2.74g | 26% | |
| Dietary Fiber | 1.16g | 11% | |
| Protein | 18.99g | 91% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.4mg | 5% | |
| Calcium | 80.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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