Fig and Goat Cheese Salad with Roasted Chicken Tenders | Draper Valley Farms

Ingredients

• 2 ROXY® Organic Boneless Skinless Chicken Breasts
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1 tsp salt
• Dressing
• 1/2 bottle of port wine (750ml) reduced to 1/4 volume in a medium sauce pan at medium heat
• 1/4 cup red wine vinegar
• 1 tsp black pepper
• 1 tsp sugar
• 1 tsp dijon mustard
• 1/2 cup olive oil
• Salad
• 1 bunch watercress
• 1 large handful of baby red leaf lettuce
• 1 large handful of green leaf lettuce
• 1 large handful of baby arugula
• 1 1/2 cup cups grape tomatoes, halved
• 1 dozen mission or green figs, quartered
• 8oz Chevre goat cheese
• 1/2 cup toasted walnuts, chopped