• Wash the vegetables well in cold water and let them drain.
• Bake the chicken in a pan with a little oil.
• We break the nuts by hand.
• Cut the dates and figs with a knife into preferably small cubes.
• In a bowl, whisk the mustard with the honey and slowly add the oil (we do not want it to be too thin because we will add the juice).
• Slowly add the orange juice to the vinaigrette.
• Cut the chicken into cubes.
• In a large bowl, chop the vegetables by hand.
• Add the chicken and nuts.
• Add the vinaigrette and mix the salad.
• Serve on a plate and if you want, make lines with balsamic cream.
  
  

Source: cookpad.com, George Kokkolis