sun-dried tomatoes, almonds, kalamata olives, feta cheese, figs, roasted red peppers, onions, italian dressing

In a skillet over medium heat, cook the chicken breasts until fully cooked, about 6-7 minutes per side. Remove from heat and let cool before slicing.

Cook the Chicken

In a large bowl, combine the sliced chicken, sun-dried tomatoes, sliced almonds, kalamata olives, crumbled feta cheese, chopped figs, roasted red peppers, and thinly sliced red onion.

Prepare the Salad

Pour the Italian dressing over the salad and toss gently to combine all ingredients evenly. Adjust seasoning with salt and pepper to taste.

Add Dressing

Chill in the refrigerator for 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.

Serve

Boneless, skinless chicken breasts

tuscan chicken salad

Recipe information

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