Fall fig and chicken sandwich

Delight in the harmonious blend of juicy figs and succulent chicken in this exquisite fall salad recipe. Experience a burst of flavors in every bite.

Ingredients:

• 2 chicken breasts
• 2 teaspoons worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon extra virgin olive oil
• 1 yellow onion—sliced in rings
• salt & pepper
• 1 teaspoon extra virgin olive oil
• 1 tablespoon butter
• 1/2 cup whipped cream cheese
• 2 tablespoons chopped walnuts
• 1 tablespoon peach or apricot jam
• 1 tablespoon crumbled blue cheese
• 1/2 teaspoon rosemary
• 6-8 figs—stemmed and halved
• 1 ciabatta loaf (or 2-4 rolls)
• spring greens salad mix
• 1 crisp pear—thinly sliced

Instructions:

1. To prepare the Chicken: Combine worcestershire sauce, balsamic vinegar, 1/2 tablespoon of extra virgin olive oil, salt, and pepper. Let the chicken marinate in the mixture for up to an hour. Grill the chicken on a medium-high grill until it is fully cooked. Cut it into thin slices.
2. To make the Carmelized Onions: Heat 1 teaspoon of extra virgin olive oil with 1 tablespoon of butter. Cook the onions over medium heat until they turn a golden color and develop a rich flavor. Remove the onions from the pan, but keep the remaining oil and butter on medium heat for the figs.
3. For the Figs: Place the figs face down in the hot oil and butter mixture. Sautee them until they become golden and slightly chewy, which should take about 1-2 minutes.
4. To prepare the Spread: Mix together cream cheese, blue cheese, nuts, jam, rosemary, and freshly ground black pepper to your liking.
5. Creating the Dish: Generously spread the cream cheese mixture on both slices of bread. Layer on the grilled chicken, pears, carmelized onions, and sauteed figs. Serve with a side of spring salad. Enjoy your meal!

Summary:

• Calories: 2733 kcal
• Fat: 101 g
• Protein: 171 g
• Carbs: 290 g
• Potassium: 3837 mg
• Magnesium: 364 mg