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10 minutes
10 minutes
- 3/4 cup fig spread or preserves
- 1/3 cup finely chopped shallots
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cups mixed baby salad greens
- 2 cups shredded cooked chicken
- 8 slices rustic Italian bread, toasted
- 1/2 cup crumbled goat cheese (2 oz)
- Combine fig spread, shallots, vinegar, and oil in a small bowl. Toss salad greens with 1/2 cup of the fig dressing in a medium bowl.
- Evenly distribute the greens and chicken mixture on the toasted bread slices, then drizzle with the remaining fig dressing and finish with a sprinkle of goat cheese on top.
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