Ingredients

3 ½ tsp olive oil, divided
4 boneless, skinless chicken-breast halves, cut into bite-sized chunks
1 clove garlic, minced
1 tsp ground cumin
6 tbsp orange juice
¼ cup balsamic vinegar
2 tbsp Dijon mustard
18 cups cleaned, trimmed arugula leaves
3 cups fennel, thinly sliced
3 oranges, peeled, sectioned and sliced into chunks
12 dried figs, chopped
6 pitted green olives, thinly sliced
2 ounces goat cheese, crumbled (about ¼ cup)
Salt and freshly ground black pepper to taste