Succulent Balsamic Glazed Chicken Salad with Fresh Figs |

Balsamic Glazed Chicken Salad with Fresh Figs

This Balsamic Glazed Chicken Salad combines succulent chicken breasts with garden greens, feta cheese, and fresh figs, peaches and avocado. 
Course Entrée/Main / Salad
Cuisine Italian, Canadian, American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2
Calories 503kcal
Author Flavour & Savour


  • 2 boneless, skinless chicken breasts
  • 1 tsp olive oil
  • 1 tsp butter

Balsamic Glaze

  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 3 tbsp balsamic vinegar, de Modena
  • 2 tsp honey
  • 2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper


  • 1 avocado, pitted, peeled and sliced
  • 1 large peach pitted, peeled and sliced
  • 2 fresh figs, quartered
  • 2 cups fresh salad greens
  • 1/2 long English cucumber, sliced
  • 1/4 cup feta cheese, crumbled


  • Preheat oven to 400°F.

Balsamic Glaze

  • In a small saucepan on the stove top, heat oil. Add minced garlic and cook, stirring until golden and fragrant, being careful not to let it burn. Add balsamic vinegar, honey, Dijon mustard, salt and pepper and stir until slightly thickened, about 4 minutes. Remove from heat and set aside.
  • Pat chicken breasts dry. In a small oven proof skillet, heat 1 tsp oil and 1 tsp butter. When hot, add chicken breasts and brown for 3 - 5 minutes on each side until golden. Remove from heat, brush with half of the Balsamic Glaze, reserving half to drizzle on salad later. Transfer skillet to oven and bake for 15 minutes or until no longer pink inside. Remove from oven and let rest.
  • While chicken is baking, assemble salad ingredients in a bowl. Slice chicken, add to bowl, drizzle with remaining balsamic glaze and serve.


Calories: 503kcal