Kale, Fig & Apple Salad

Hey yall I'm at it again. You know I love some sexy recipes. Figs are considered one of the most scrumptious aphrodisiacs in the world. So sweet, succulent, and shaped like a twat, the fig will definitely make you waters flow with desire. Tonight I bring you the kale, fig, and apple salad. You can serve this to your black king as an appetizer, or just as an healthy dish by itself. Either way, your man will thank you for it.

1/3 cup chopped pecans
2 tbsp. olive oil
1 lb. chicken breast cutlets
Salt and fresh-ground black pepper to taste
1 tbsp. maple syrup
1 tbsp. white wine vinegar
2 tbsp. extra-virgin olive oil
About 2 cups kale, chopped into thin ribbons
About 2 cups baby arugula
1 honeycrisp apple, peeled and cut into matchsticks
1 tbsp. fresh snipped chives
6 fresh mission figs, stems removed and cut into fourths
2 oz. soft goat cheese (chèvre), cut into small pieces

1. Heat a small frying pan over medium-low heat. Toast the chopped pecans until fragrant and lightly browned. Set aside to cool.

2. Heat 2 tbsp. olive oil in a medium frying pan over medium heat. When hot, pat chicken cutlets dry and sauté until cooked through and browned, about 5-6 minutes per side (10-12 minutes total). Season with salt and pepper while cooking. Set aside and, when cool, cut into strips.

3. Whisk together the syrup, vinegar, 2 tbsp. extra-virgin olive oil and salt and pepper to taste in a small bowl. Add kale, arugula and pecans to a large bowl and toss with the dressing.

4. In a small bowl, toss the apple matchsticks with the snipped chives.

5. Serve the salad by plating the dressed greens first, topping them with chicken, figs and goat cheese, and then the apple-chive mixture on top.