Kale Chicken Fig Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chunks of seared chicken tossed with kale, sweet dried apricots, and vibrant herbs. Chickpeas add texture, while crumbled goat cheese sharpens flavors. Citrus and olive oil dress lightly, coating each leaf. A sprinkle of toasted pumpkin seeds brings an unexpected crunch. Bright colors, smoky-sweet aromas fill the kitchen. The interplay between chewy figs and crisp greens keeps each bite interesting. No eggs no nuts, gluten-free. A refined salad that bridges hearty and fresh, sharp and mellow. Quick cook, plenty of layered flavors and textures.
Prep:
15 min
Cook:
15 min
Total:
30 min
Servings:
6 servings
#salad
#gluten-free
#chicken
#kale
#goat cheese
#dried fruit
Kale salad with chicken and figs, but swapped a few things—gone dried apricots instead. Why? Figs sometimes too sweet, apricots bring tart edge, more bite. Learned that the hard way after a few attempts. Chickpeas stay for texture, but switched feta for tangy goat cheese this time—richer, creamy but less salty. Tossed in toasted pumpkin seeds for crunch; you want some snap against the chew of greens and softened fruit. Butterflies of aromas from fennel seeds toast under high heat, opening up, mingling with chili flakes for subtle heat. Cooking chicken on high with minimal stirring gives caramelized bits—don’t rush, you can smell when the sugars start to deepen, glossy color appears. Citrus juice hits last, brightening up the dense kale. Keeps well refrigerated but best slightly chilled, nothing soggy if you keep dressing separate till serving. I’ve hacked through many greens and this balance feels right—robust without being heavy.
Ingredients
- 500 g chicken breast boneless skinless diced
- 45 ml extra virgin olive oil
- 3 spring onions chopped
- 3 ml fennel seeds lightly crushed
- 2 ml red chili flakes
- 110 g dried apricots diced
- 25 ml fresh lime juice
- 200 g kale leaves chopped without stems
- 2 cans 540 ml chickpeas rinsed drained
- 180 g goat cheese crumbled
- 30 g toasted pumpkin seeds
- Salt and freshly ground black pepper
About the ingredients
Chicken breast diced for quick even cooking. Use fresh spring onions; their gentle oniony crunch is crucial here. Fennel seeds lightly crushed release aroma, but don’t overdo or they dominate. Red chili flakes add just a touch of warmth; adjust to your heat tolerance. Dried apricots instead of figs — tart, chewy, less cloying. Always rinse and drain canned chickpeas thoroughly; they bring essential protein and earthiness. Goat cheese crumbled late preserves freshness and texture — feta is saltier, often crumbly but stronger; either works if you adjust salt. Toast pumpkin seeds in dry pan for 3 minutes until they pop slightly — smell shifts, freshest nutty note. Kale de-stemmed and chopped coarse to avoid bitter woody stalks. Lime juice here adds brightness but lemon possible if that’s all you have. Olive oil quality shows, go for extra virgin, fruity, grassy. Salad holds well overnight but keep dressing separate for peak crunch.
Method
- Heat 25 ml oil in heavy pan on high until shimmering. Add chicken in a single layer. Let it brown without stirring 4-5 minutes. You want that golden crust, hear the sizzle, smell the aroma change. Toss in spring onions, fennel seeds, chili flakes. Reduce heat to medium. Stir for 4 minutes until chicken is through but still tender. Salt and pepper now — seasoning early pays off. Remove from heat, leave slightly warm.
- Meanwhile, toss apricots with remaining 20 ml oil and lime juice in large bowl. Let sit 5 min to soften and mingle. That slight acidity wakes the dried fruit up, makes it juicy again. Flavor starts to build here.
- Add kale, chickpeas, pumpkin seeds, and goat cheese to bowl. Fold in chicken last gently so cheese doesn’t break apart too much. Taste, adjust salt and pepper with confidence. Needs punch? A squeeze more lime or pinch red chili flakes.
- Serve immediately or chill covered for up to 12 hours to deepen flavors. Kale will soften slightly but stay vibrant. The longer resting allows juices to marry. Bring to room temp before serving if refrigerated.
Cooking tips
Hot pan with shimmering oil—drop chicken in and hear that sizzle. Resist stirring first few minutes or you lose caramelized crust. When chicken edges turn golden and juices run clear, add spring onions and spices. Watch the seeds bloom—fennel aroma hits quickly, chili flakes release warmth but don’t let them burn or get bitter. Pull off heat while chicken still juicy. Let apricots soak in oil and lime juice—this softens them and infuses fruit with tang. Toss kale and chickpeas straight in the bowl—fold, not smash, to keep kale texture. Adding goat cheese last stops it turning greasy or too broken down. Taste and tweak seasoning after mixing; lime can cut richness if too heavy. Can serve warm or cold. Resting in fridge softens kale leaves but not too much if you’re patient. Avoid overdressing or kale gets soggy and limp, a common misstep. Toast seeds mid-step or ahead, they lose snap fast. If short on time, cook chicken first to free pan for seeds. Timing and layering flavors in steps matter; skipping or rushing leads to dull salad or dry meat.
Chef's notes
- 💡 Heat pan hot enough to shimmer oil but not smoke. Drop chicken piece by piece, don’t crowd pan. Leave still first 4–5 minutes till crust forms. The sizzle and smell shift fast; brown edges, caramel notes appear. Stirring too soon kills crust, moisture loss skyrockets.
- 💡 Fennel seeds crush lightly — too fine they release bitterness, too whole no aroma. Toast seeds dry in pan separate if short. Watch for quick perfume then chili flakes added; seeds bloom fast. Don’t burn or chili flakes turn acrid. Manage heat medium-low during spices stage.
- 💡 Apricots soak in lime juice and remaining oil minimum 5 min to soften, partly rehydrate—fruit swells, tang cuts sugar edge. Can substitute lemon juice for lime but acidity changes flavor profile. Timing important, don’t add raw apricots straight into salad without resting or expect dryness.
- 💡 Add kale last, folding gently, not crushing leaves. Tough stems removed first to avoid bitter woody texture. Chickpeas rinsed thoroughly or aromatic bean notes overpower. Toasted pumpkin seeds added after kale keeps crunch crisp, toasted too early they go limp or bitter.
- 💡 Goat cheese crumbled just before serving avoids soggy mush. Substitute feta cautiously—saltier, crumbly, affects seasoning. Salt added early to chicken, but taste again after mixing; lime or chili flakes tweak punch on plate. Dress salad lightly with good extra virgin olive oil—flavor matters here.
Common questions
Can I swap apricots back to figs?
You can but figs sweeter, disrupt balance. Need to dial back any extra sweet elements. Dried figs tend to clump, not soak as well. Apricots bring tart edge, better texture contrast here.
How to know chicken is cooked without cutting?
Look for golden crust edges, juices run clear when poked. Sizzle drops slight but still hot pan. Chicken bites feel firm now but not dry or rubbery. Timing helps but smell and sound guide best.
What if kale feels too tough after resting?
Kale softens chilling up to 12 hours but can be fibrous if stems left in or chopped too small. Coarser chopping and good tossing help. Avoid overdressing or leaves turn limp fast, no good crunch.
How to store leftovers best?
Keep salad covered fridge max 12 hours. Store dressing separate if possible, pumpkin seeds toasted added fresh before serving. Room temp before plating—letting chill too long dulls aromas, kale soggy risk from residual oil.
