Fig, Bacon, and Grilled Chicken Salad

Ever since Jenna posted this recipe, figs and bacon have been dancing in my dreams. Don’t worry about the fact that was 9 months ago. Little details. Have I ever told you that I’m always thinking about food? I’m usually planning lunch in my head while I am eating breakfast…it’s a problem.

I fell in love with figs on my European adventure. Ruth regularly served them for dessert in Spain. And in between building fences, harvesting zucchini and cleaning up after horses on the farm in France, I made regular visits to the fig tree.

I’ve been scanning the shelves at Trader Joe’s since April, longing to see fresh figs! When I made my first Bend TJ’s trip, there they were…figs! Except they were green. You must understand green figs and black figs are very different and green figs just wouldn’t do. Finally, after what felt like months of waiting, black figs appeared! They were so beautiful and so ready to be paired with crispy bacon!

You should make this salad, tonight! It’s perfect for summer: light and flavorful and doesn’t require TOO much cooking. It would also be delicious with an glass of chilled white wine.

Fig, Bacon & Chicken Salad with A Balsamic Vinaigrette

serves 2

Time: approximately 25 minutes


about 4 cups spring mix, washed and ready to use

4 black figs

1/2 cup mini heirloom tomatoes (or cherry tomatoes), quartered

1 green onion, chopped

2 slices cooked bacon, crumbled

2 grilled chicken breasts, diced (I diced mine and cooked them in the bacon grease!)

2 tbsp Bruschetta (optional)

for dressing—

2 tbsp olive oil

2 tbsp balsamic vinegar

1/2 tsp honey

1 tsp lemon juice

1/2 tsp garlic powder

salt and pepper to taste


Prepare your bacon and chicken. If you are cooking the bacon, I highly recommend dicing the chicken breasts and cooking them in the same skillet as the bacon, using the leftover bacon grease over medium heat. If bacon grease is wrong, I don’t want to be right.

While the meat is cooking (or first if you aren’t a multi-tasker), prepare your dressing. In a small bowl, whisk together the balsamic vinegar and the olive oil. Then, stir in the honey, lemon and seasonings. Mix well. Set aside.

Prepare your figs and veggies. I halved the figs for presentation and then cut them into my salad. If your bacon is chilled and your chicken is warm, but not hot, you are ready for salad assembly!

Salad assembly: place 2 cups spring mix on each plate and sprinkle with the chopped onion. Add the diced chicken, followed by the quartered tomatoes, crumbled bacon and one tablespoon of bruschetta (if you have it on hand, it’s a great addition). Set your figs around the outside of the salad and drizzle with your dressing!

Pour yourself a nice glass of wine and enjoy!


5 thoughts on “Fig, Bacon, and Grilled Chicken Salad

  1. You said that we should make this salad, tonight so I went to Trader Joes and got all the ingredients and Lori, Dan, Cheri, Mike, Darry and I all loved it. Thanks for the taste treat!!!

  2. Pingback: Fall Fig Crumble « Sarah Lynn Smile

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