Greek-Style Chicken Spinach Salad with Dried Figs and Feta

A salad inspired by the flavors of Greek cuisine, perfect for lunch or dinner!

Ingredients:

For marinating the chicken:
1 tablespoon extra virgin olive oil (plus more for frying)
1 teaspoon dried or fresh oregano
2 cloves garlic, minced
1 teaspoon onion powder
1 lemon (juiced)
Salt
Freshly ground pepper
450 g chicken breast meat

For the salad dressing:
1/4 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 tablespoons honey
Salt
Freshly ground pepper

For the salad:
280 g baby spinach
1 small red onion, thinly sliced
1/2 cucumber, halved lengthwise and sliced
100 g pitted KALAMATA olives, halved
1 cup (250 g) dried or fresh figs, chopped
200 g feta cheese, diced
Small bunch of fresh mint leaves (about 1/3 cup), chopped

Instructions:

1. Marinate the chicken: In a large bowl, combine the olive oil, oregano, garlic, onion powder, lemon juice, and a generous pinch of salt and pepper. Slice the chicken into horizontal strips, then add to the marinade and toss to coat evenly. Cover and refrigerate for at least 4 hours (preferably overnight).
2. Place a large skillet over medium-high heat and coat with a thin layer of olive oil. Once the oil is hot, add the chicken pieces to the skillet, shaking off any excess marinade with each piece. Cook until well browned on both sides, about 5 minutes. If your pan is too small, cook the chicken in batches. Transfer the cooked chicken to a plate and let it cool while you prepare the remaining ingredients and the salad dressing.
3. Make the salad dressing: In a small bowl, combine the olive oil, balsamic vinegar, honey, salt, and pepper (to taste). Whisk well.
4. In a large bowl or serving dish, combine the spinach, chicken, red onion, cucumber, olives, figs, feta, and mint. Pour the dressing over the salad and toss to coat.

Yield: 6 servings
Recipe: themediterraneandish.com