Are you tired of juggling multiple pots and pans while cooking? This one-pot chicken and arugula salad with warm fig dressing will revolutionize your mealtime routine.
Inspired by the fresh and bold flavors of the Mediterranean, this recipe combines tender chicken, vibrant greens, and the subtle sweetness of figs—all brought together in one skillet.
Perfect for busy weeknights or a relaxed dinner party, this dish offers a simple yet elegant way to savor wholesome ingredients without the cleanup hassle.
The Beauty of a One-Pot Meal
One-pot recipes are all about simplicity and efficiency. This Mediterranean-inspired dish not only minimizes mess but also allows the flavors to meld beautifully in the same skillet.
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By cooking the chicken, figs, and spices together, the rich aroma and seasoning are infused into every bite. The toasted almonds provide a delightful crunch, while the arugula adds a peppery freshness, making this dish a complete culinary experience.
Mediterranean Flavors That Shine
The magic of this recipe lies in its Mediterranean touch. With every bite, you’ll taste the Mediterranean sunshine in your kitchen.
- Figs: Subtle sweetness with a hint of luxury
- Coriander: A citrusy spice that ties everything together.
- Red wine vinegar and honey: Balancing tang and sweetness,
Easy Steps for Maximum Flavor
This recipe is designed to be both straightforward and rewarding. From searing the chicken to creating a luscious warm dressing in the same pan, every step is intuitive and quick.
After shredding the chicken, you’ll toss it with arugula and the dressing for a perfectly balanced dish. The result? A meal that feels gourmet but requires minimal effort.
Perfect for Any Occasion
Whether you’re cooking for your family or hosting friends, this one-pot recipe is a crowd-pleaser. Its vibrant presentation and layers of flavor make it feel special, while its simplicity keeps it approachable.
Pair it with crusty bread or a light white wine for an elegant dinner or serve it as a standalone meal for a healthy, satisfying option .
Why Arugula Is the Star
Arugula plays a crucial role in this recipe, adding a peppery bite that balances the sweetness of figs and the richness of the chicken.
- Freshness: Arugula adds a crisp, vibrant texture.
- Versatility: Swap it with spinach or mixed greens if desired.
- Balance: Its peppery flavor enhances the Mediterranean spices.
Tips & Substitutions
Want to make it your own? Here are some easy swaps to fit your preferences or dietary needs:
- Vegan: Replace chicken with chickpeas or tofu and use agave instead of honey.
- Gluten-Free: This recipe is naturally gluten-free, but ensure your red wine vinegar is certified.
- Nut-Free: Skip the almonds and try sunflower seeds for a crunch.
- Low-Carb: Keep the focus on the chicken and greens while reducing the figs slightly.
This one-pot chicken and arugula salad with warm fig dressing will become your go-to recipe for delicious, stress-free cooking.
Easy Chicken & Arugula Salad with Warm Fig Dressing One-Pot Recipe
Equipment
- 12-inch nonstick skillet
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, trimmed
- ¾ teaspoon table salt divided
- ½ teaspoon pepper divided
- 1 tablespoon plus ⅓ cup extra-virgin olive oil divided
- 1 large shallot halved and sliced thin
- 2 teaspoons ground coriander
- 3 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 15-ounce can chickpeas, rinsed
- 12 figs stemmed and quartered
- 5 ounces 5 cups baby arugula
- ⅓ cup fresh tarragon or basil leaves torn if large
- ½ cup sliced almonds toasted
Instructions
Prepare the Chicken:
- Pound the thicker end of chicken breasts between two sheets of plastic wrap to achieve even ½-inch thickness.
- Pat chicken dry and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until browned and registers 160°F, about 5–7 minutes per side.
- Transfer chicken to a cutting board, cool slightly, then shred into bite-size pieces using two forks.
Prepare the Dressing:
- Wipe the skillet clean with paper towels.
- Heat ⅓ cup oil in the skillet over medium heat until shimmering. Add shallots and cook until softened, about 2 minutes.
- Stir in coriander and cook until fragrant, about 30 seconds. Remove from heat and whisk in vinegar, honey, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
Combine the Ingredients:
- Stir in chickpeas and figs, letting the mixture sit until heated through, about 2 minutes.
Assemble the Salad:
- Toss shredded chicken, arugula, tarragon, and chickpea mixture in a serving bowl.
- Sprinkle with toasted almonds and serve immediately.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.