Photo by Julie O’Malley
Chicken Salad with Spiced Figs and Buffalo Mozzarella
4 x 200g chicken breast fillets (skin on) *
1 Tbsp olive oil
2 buffalo mozzarella balls ** or 6 bocconcini, torn into bite-sized pieces
4 prosciutto slices, torn
2 cups rocket leaves
1 cup (220g) caster sugar
1 1/2 cups (375ml) dry red wine
1/2 cup (125ml) balsamic vinegar
1 cinnamon quill
6 cardamom pods
2 star anise
2cm piece ginger, thinly sliced
4 lemon slices
8 fresh figs
1. For the figs, place all ingredients except figs in a saucepan over medium-high heat. Simmer for 10 minutes, then add figs and simmer for a further 3 minutes or until figs soften slightly. Remove figs with a slotted spoon and set aside. Return pan to the heat and simmer liquid for 4-5 minutes until reduced to 1 cup. Remove from heat, return figs to pan, then allow to cool. (The figs can be made up to 2 days in advance.)
2. Preheat oven to 180°C. Season chicken. Heat oil in an ovenproof pan over medium heat. Cook chicken for 3-4 minutes each side until golden. Transfer to the oven for 5 minutes or until cooked through. Rest while you prepare the salad ingredients.
3. Remove figs from syrup and halve. Slice the chicken into strips. Arrange chicken, figs, mozzarella, prosciutto and rocket on a serving platter. Drizzle with some of the spiced fig syrup, then season and serve.
* Chicken breasts with skin on are available from butchers and poultry shops.
** Buffalo mozzarella is from delis and gourmet food shops.