Kale Salad with Chicken and Figs | RICARDO

Ingredients

• 1 lb (450 g) skinless, boneless chicken breast, diced
• 1/4 cup (60 ml) olive oil
• 3 green onions, chopped
• 1/2 tsp fennel seeds, crushed
• 1/4 tsp red pepper flakes
• 1/2 cup (100 g) dried figs, stems removed, diced
• 2 tbsp (30 ml) lemon juice
• 8 cups (175 g) kale, stems removed, coarsely chopped
• 2 cans (19 oz / 540 ml each) chickpeas, rinsed and drained
• 7 oz (200 g) feta cheese, crumbled