Chicken And Red Plum Salad

  • 20m Prep Time
  • 20m Cook Time
  • 20m Ready In
  • Cuisine : World
  • Course : Dinner

Grilled chicken and charred red plums are tossed with arugula, dill, and almonds for a quick and flavorful summer salad.

Ingredients

Servings:
(4 servings) Units:
  • 4 6-ounce boneless, skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 red plums cut into 1-inch wedges
  • 2 scallions thinly sliced
  • 6 cup baby arugula
  • 1/2 cup fresh dill very roughly chopped
  • 1/4 cup roasted almonds chopped

Nutrition (per serving, estimated)

Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).

Energy
185 cal
Protein
9.86 g
Carbohydrate
6.43 g
Fiber
2.75 g
Sugars
1.92 g
Sodium
321 mg
Total fat
14.3 g
Saturated fat
1.7 g
Monounsaturated fat
9.39 g
Polyunsaturated fat
2.37 g
Vitamins & minerals
  • Calcium: 95.3 mg
  • Iron: 1.61 mg
  • Magnesium: 53.5 mg
  • Phosphorus: 134 mg
  • Potassium: 373 mg
  • Zinc: 0.78 mg

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

  • 4 6-ounce boneless, skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 cup baby arugula

Prepare

  • 4 red plums, cut into 1-inch wedges
  • 2 scallions, thinly sliced
  • 1/2 cup fresh dill, very roughly chopped
  • Chop 1/4 cup roasted almonds

Let's Cook

  1. Step 1.

    Heat a grill to medium. Rub 4 boneless, skinless chicken breasts with 1 teaspoon extra virgin olive oil and season with ¼ teaspoon each salt and pepper. In a large bowl, toss 4 red plums (cut into 1-inch wedges) with 1 tablespoon oil and the remaining ¼ teaspoon each salt and pepper.

  2. Step 2.

    Grill the chicken until cooked through, 5 to 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes before slicing.

  3. Step 3.

    While the chicken rests, add the plum wedges to the grill and cook until just charred, 2 to 3 minutes per side. Return the plums to the bowl and toss with the remaining 1 tablespoon oil and 2 thinly sliced scallions.

  4. Step 4.

    Slice the rested chicken and add it to the bowl with the plums, along with any accumulated juices. Toss to combine. Fold in 6 cups baby arugula, ½ cup roughly chopped fresh dill, and ¼ cup chopped roasted almonds. Serve immediately.

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