Kale Salad with Chicken and Figs

Instructions

1. 1

   In a non-stick skillet over high heat, brown the chicken in 2 tbsp (30 ml) of the oil for 5 minutes. Add the green onions and spices. Continue cooking for 3 minutes or until the chicken is cooked through. Season with salt and pepper. Let cool.

2. 2

   In a large bowl, combine the figs, the remaining oil and the lemon juice. Let macerate for 5 minutes.

3. 3

   Add the remaining ingredients and the cooked chicken. Adjust the seasoning.

4. 4

   Serve or refrigerate for the next day.