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Ingredients
  • subheading: For The Chicken Marinade:
  • 1 tablespoon extra virgin olive oil, plus more for coating the pan
  • 1 teaspoon oregano, dried or fresh
  • 2 garlic cloves, crushed or minced
  • 1 teaspoon onion powder
  • 1 lemon, juiced
  • Kosher salt
  • Freshly ground pepper
  • 1 pound boneless skinless chicken breasts
  • subheading: For The Vinaigrette:
  • ¼ cup extra virgin olive oil
  • ½ cup balsamic vinegar
  • 2 tablespoons honey
  • Kosher salt
  • Freshly ground pepper
  • subheading: For The Salad:
  • 10 ounces baby spinach
  • 1 small red onion, thinly sliced
  • ½ English cucumber, halved lengthwise and sliced
  • 3 ½ ounces of pitted Kalamata olives, halved
  • 1 cup (8 ½ ounces) dried figs, sliced (or substitute torn fresh seasonal figs)
  • 7 ounces feta, cubed
  • Small bunch of fresh mint leaves (about ⅓ cup), finely chopped
Steps
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