I think you can tell I love figs and particularly dried figs. They are the perfect snack, healthy and nutritious and so good with overnight oats and salads.

So partnering with ‘Valley Fig Growers ‘ and Mann’s Fresh Vegetables for their summer salads campaign is so exciting for me!

I wanted to integrate the sweetness and texture of dried figs with a chicken salad that can be easily enjoyed as a dip with crackers while entertaining, on sandwiches and even with lettuce wraps!

I love figs on salads, it is a match made in heaven. Fresh or dried, but dried figs are not only delicious they are also a nutrition powerhouse.

For this recipe I used Sun-Maid® Calimyrna Figs, they are a fig-grower owned cooperative located in San Joaquin Valley, California, the largest handler of figs in North America. They sell their figs under the brands of Sun-Maid and Orchard Choice.

I decided to use the food processor for this salad so that it would be easier and less messy to prepare.  It also makes the chicken salad smoother so it could be easily spread on crackers, put on fresh bread for sandwiches, used as a main dish or an appetizer. The addition of Mann’s Broccoli Slaw adds another layer of delicious flavor and texture to the chicken salad.

I love a good cooking helper and having your vegetables cut and washed ready to be used is a no brainer for me, they have no additives or preservatives so that makes them a winner in my book.

Here is what you need to make this delicious summer salad.

This post is sponsored by Valley Fig Growers. All opinions are mine. Thank you for supporting the brands that make  Food and Flair possible.

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Tarragon Chicken Salad with Almonds and Figs

Yield: 6 servings

Prep Time: 20 minutes

Total Time: 20 minutes

A delicious blend of chicken, slaw, tarragon, almonds and dry figs. Perfect for lettuce wraps, sandwiches and also as a dip!

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Ingredients

• 1 small roasted chicken or 4 cups
• 3/4 cup of celery
• 3/4 cup of sliced almonds
• 1 cup (5 to 6 figs) of Sun-Maid Calimyrna Figs, chopped
• 1 cup of Mann's Broccoli Slaw
• 3 tbs of fresh tarragon, chopped
• 3/4 cup of mayonnaise
• 1/4 cup of sour cream
• 1 tsp of lemon zest
• 1 tsp of fig preserves (optional)
• 2 tsp of white vinegar
• Salt and black pepper

Instructions

1. Separate the chicken skin and bones and place meat in the food processor. Add drippings. Pulse to finely chop the chicken. Transfer to a mixing bowl.
2. Place celery and Mann's Broccoli Slaw in the food processor and process until finely chopped. Add to the chicken.
3. Mix the chicken and the broccoli slaw mixture. Add the almonds, figs and tarragon. Add salt and pepper to taste.
4. For the dressing, whisk mayonnaise, sour cream, vinegar, lemon zest, a pinch of salt, black pepper and fig preserves in a small bowl.
5. Pour the dressing over the salad and stir with a big spoon or spatula.

Did you make this recipe?

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