Grilled Chicken and Avocado Salad with Balsamic-Fig Dressing

When you’re going solo, you can still go fresh and easy with a homemade dinner. Here, I tossed slices of pan-grilled chicken tenders with baby greens, chopped avocado, apple slices, dried cranberries, and some crunchy nuts for one flavor-loaded—and texture-loaded—salad. Simply good stuff in every bite.

Add a little fruity, tangy dressing—complements of fig jam and white balsamic vinegar—and dinner for one is on the table. Of course it would be better shared. And it’s easily doubled.

Serves 1

Ingredients

• 1 tbsp fig jam
• 1 tbsp white balsamic vinegar
• 2 tsp water
• 1/2 garlic clove, finely chopped
• 1/4 tsp Dijon mustard
• 1 tbsp olive oil, plus more for brushing
• sea salt
• freshly ground black pepper
• 4 oz chicken tenders
• 3 cups assorted baby lettuces
• 1 very small avocado, peeled, pitted, and diced
• 1/3 cup thin gala apple slices
• 1 tbsp dried cranberries
• 1 tbsp chopped unsalted nuts (such as walnuts, almonds, or cashews)

Chicken Tenders

Preparation

1. Whisk the fig jam, vinegar, water, garlic, and mustard in a small bowl. Gradually add 1 tablespoon olive oil, whisking well to combine. Season with salt and pepper and set aside.

Balsamic-Fig Dressing

1. Heat a grill pan over medium-high heat and brush with oil. Season the chicken with salt and pepper and grill until browned and just cooked through, 4-5 minutes per side. Transfer to a cutting board and let rest 10 minutes. Cut into thin diagonal slices.
2. Place the lettuce in a salad bowl and season with salt and pepper. Toss with half the vinaigrette.

Beginning to Grill 

Grilled Tenders 

Chicken, Apple and Avocado Toppings

Top with sliced chicken, avocado, apple, cranberries, and nuts. Drizzle with the remaining dressing and enjoy.

Grilled Chicken and Avocado Salad with Balsamic-Fig Dressing