Instructions: Grill or bake the chicken then place in refrigerator to cool. After the chicken breasts are cooled slice them into thin strips. Combine the mayonnaise, balsamic vinegar and honey in a small bowl and whip them together well. Add the figs and walnut pieces and combine well. Toss dressing with baby greens, place in serving bowls and arrange the chicken on top of greens. Garnish salad with fresh fruit if desired. Serve with squaw bread or other favorite bread.

Makes 4 servings. - Mimi

NOTES : Salad season is coming! Instead of making an uninteresting, bland side salad, add a few choice ingredients that will turn the salad into the meal centerpiece. Delicious foods such as golden-grilled chicken, crunchy walnuts and mellow-sweet California figs tossed with salad greens and a mayo-vinegar-honey dressing will provide the taste and texture sensation people crave. By adding the chicken, walnuts and figs, the salad has protein, fiber, calcium and a host of other nutrients that makes Sonoma Chicken Salad a salad-season standout.

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