Valley Fig Growers

Grilled Chicken with California Dried Fig, Pistachio, Lemon and Shallot Relish

Makes 4 servings


For the relish:

  • 10 Blue Ribbon Orchard Choice or Sun-Maid California Figs, about ½ cup, stemmed and thinly sliced
  • ¼ cup roasted, peeled and salted pistachios
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon freshly grated lemon zest
  • 3 tablespoons fresh coarsely chopped flat-leaf parsley
  • 2 shallots, finely chopped
  • 3 tablespoons lemon juice
  • Kosher salt and freshly ground black pepper

For the chicken and serving:

  • 4 chicken breasts, boned
  • 1 tablespoon olive oil
  • 2 bunches watercress, stems removed
  • Lemon wedges as a garnish


  1. For the relish, in a small bowl, stir together the figs and pistachios.  Add the olive oil, lemon zest, parsley, shallots and lemon juice.  Season to taste with salt and pepper.  Set aside.
  2. Place one chicken breast at a time between two pieces of plastic wrap and with a meat mallet, pound the chicken breast evenly until it’s 3/8-inch thick. 
  3. Warm the oil in two large frying pans and cook the chicken in a single layer until golden, about 3 to 4 minutes.  Turn the chicken, season with salt and pepper and continue to cook until done, 3 to 4 minutes.  Remove the chicken from the pan and place on individual plates. 
  4. To serve, place a spoonful of the relish in the center of the chicken and top with the watercress, dividing the relish and watercress evenly between the plates.  Garnish with a lemon wedge and serve immediately.

Recipe courtesy of Joanne Weir.

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 481
% Calories from Fat 49%
Protein 38g
Carbohydrates 24g
Fiber 5g