Chicken And Red Plum Salad
20m prep 20m cook 20m ready
Grilled chicken and charred red plums are tossed with arugula, dill, and almonds for a quick and flavorful summer salad.
Ingredients
- 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).
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
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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.
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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.
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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.
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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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