Yield - 5 Portions
3 Each Chicken Breast
2 tsp Salt
1 tsp Black Pepper
½ tsp Garam Masala
4 Dashes of ANGOSTURA® aromatic bitters
1 ½ lbs Green Figs/Bananas
1 tsp Salt
½ cup Mayonnaise
¼ cup Natural Yogurt
1 tsp Lemon Juice
1 tsp Honey
5 Dashes of ANGOSTURA® orange bitters
2 tbsp Celery with leaves (chopped into ½ inch pieces)
¼ cup Chopped Pecans
¼ cup Cherry Tomatoes (halved)
Preheat oven to 350 degrees fahrenheit.
Season chicken breast with salt, black pepper, garam masala, aromatic bitters and ensure to rub liberally on both sides.
Lay seasoned breast into a small baking tray lined with foil and place into oven to bake for 12-15 minutes or until cooked through. Remove from oven and wrap breast in the same foil used and let rest.
Meanwhile, remove the top and bottom tips of the green figs by cutting off with a paring knife and place them unpeeled into a sauce pan with enough water to cover them. Add a Tsp of salt to the water and bring to a boil and let simmer until figs are tender but firm to the touch as that of boiled potatoes. Drain, peel skin, cut into ¼ inch slices and set aside.
Make dressing by whisking together in a small bowl mayonnaise, yogurt, lemon juice, honey, orange bitters and celery.
Dice chicken into medium cubes and place into a medium mixing bowl with the sliced figs, add the chopped pecans, and tomatoes and pour in the dressing. Mix to incorporate all ingredients to bring salad together. Taste flavors and adjust with additional salt and black pepper if desired.
Serve as a salad course at a meal or simply as an accompaniment to other dishes and great for picnics.
*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.