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Harvest Chicken and Fig Salad sits in white serving dish on wooden board. Crispy prosciutto pieces, fresh figs, small bowl of walnuts, and gold fork in partial view.
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Harvest Chicken and Fig Salad

This hearty Harvest Chicken and Fig Salad is made on a bed with Romaine lettuce and topped with rotisserie chicken, fresh figs, crispy prosciutto, onion, feta cheese, walnuts, and a homemade honey mustard dressing.
Course Main Course, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Jessica

Equipment

  • 1 large baking sheet

Ingredients

For the salad:

  • 2-3 slices prosciutto
  • 4 cups Romaine lettuce chopped
  • 1 cup rotisserie chicken shredded or chopped
  • 4 fresh figs quartered
  • 1/4 red onion sliced
  • 2 tbsps crumbled feta cheese
  • 2 tbsps. chopped walnuts

For the dressing:

  • 2 tbsps. honey mustard
  • 1 tbsp. apple cider vinegar plus more as needed
  • 1/4 tsps garlic powder
  • 2 tbsps. olive oil
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees. Place prosciutto slices on the baking sheet and bake about 5 minutes, or until crispy.
  • Remove from oven and let cool. Then, break into pieces or crumble.
  • Add lettuce, chicken, prosciutto, figs, onion, feta cheese, and walnuts to large salad bowl.
  • In a small bowl, add honey mustard, apple cider vinegar, garlic powder, salt and pepper, and olive oil. Whisk to combine.
  • Drizzle dressing over salad. Toss gently to coat.
  • Serve salad immediately with extra dressing on the side.