Valley Fig Growers

Figtastic Grilled Chicken Salad

You can get your hands on so many grilled chicken salad recipes, but a few things make this one stand out. First off, you grill the lettuce, which not only makes the salad a stunner and deepens the flavor. Salty feta and chunks of California Figs gives each bite of grilled chicken salad a bit of pop.
Makes 4 servings



  1. Make the Spiced Fig dressing: in a small bowl, whisk together the Spiced Fig Not Ketchip, 1/4 cup of the olive oil, mustard, and lime juice with a dash of salt and pepper to taste.
  2. Heat an outdoor grill or stovetop grill to medium. Halve the lettuce heads lengthwise, keeping the core at the bottom intact. Cut the onions lengthwise into thick wedges, keeping the stem intact. Brush the lettuce, onions, and chicken with the remaining olive oil. Sprinkle on salt and pepper.
  3. Grill the lettuce until slightly wilted, 1-2 minutes per side. Cook the onion for about 3 minutes on each side or until well-marked. Grill the chicken until cooked through, about 3 minutes on each side. Cut the chicken into strips.
  4. Assemble the salad: place one lettuce wedge on each plate. Top with grilled onions, chicken, California Figs, feta, and walnuts. Drizzle generously with the Spiced Fig dressing. Serve immediately.

Recipe and photo by Erika Kerekes

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 880
  • % Calories from Fat 72%
  • Fat 56
  • Cholesterol 100
  • Protein 38
  • Carbohydrates 60
  • Fiber 11
  • Iron 4
  • Sodium 680
  • Calcium 320
  • Potassium 652