Preparation:
Trim fat from the chicken breast and separatae the tenders from the underside of the breast. Place breast and tenders in a medium saucepan. Add cold water to cover. Heat to a simmer over medium high heat. Reduce heat and continue to simmer until the meat is cooked. Using a slotted spoon, transfer chicken to paper towels to drain. Let cool; shred into strips. Refrigerate until ready to serve.
Meanwhile, combine the arugula, watercress and radicchio in a large salad bowl. Cover and refrigerate.
Whisk oil, vinegar, honey, mustard, salt and pepper and let vinaigrette stand at room temperature.
Just before serving, add chicken, pignoli, apricots and prosciutto to the salad greens and toss to combine. Add all but 1 tbsp of the vinaigrette and toss well to coat. Divide salad between 2 serving plates. Top with sliced figs and drizzle the figs with the remaining dressing. Serve immediately. |
