Warm Chicken & Fig Salad W/ Rocket Leaves Roasted Pine Nuts & Lemon Balsamic Vinegar

Serves 4

Ingredients

• 10 Lion of Sahara Dried Figs, sliced
• 1/2 fresh lemon
  
• 2 chicken breasts, sliced
• salt and pepper
  
• 2 garlic cloves, sliced
  
• 1/4 cup olive oil
  
• 1/2 cup roasted pine nuts
  
• 1/2 spanish onion sliced
  
• 100g baby rocket leaves
  
• 1/2 cucumber sliced

Vinegar

• 1/3 cup balsamic
• 1/3 cup olive oil
• 1 tspn brown sugar
• 2 garlic cloves
• zest of 1/2 lemon

Vinegar:
Combine all ingredients in saucepan over a low heat and infuse for 5 minutes, cool and refrigerate. Marinate chicken, garlic and olive oil for 1 hr. Roast pine nuts in oven until lightly browned. Place rocket leaves, onions, cucumber in a bowl and drizzle with lemon balsamic vinegar. Pan fry marinated chicken until cooked through. Add sliced figs at the end, enough to warm. Place rocket on serving plates, warm chicken, figs and pine nuts. Squeeze fresh lemon over the top.

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