Grilled Plum Arugula Chicken Salad

The sharp scent of mint and the crackle of the grill always remind me of late June evenings when the sun lingers a little longer and there’s just enough breeze to make cooking outside appealing. One summer, I let a few plums get almost too ripe on the counter. Rather than toss them, I decided to see what a little grilling and some quick creativity could do, and this salad was born—unexpected, bright, and now unbeatable in my warm-weather rotation.

Last August, I served this salad on my back patio as neighbors popped over: chicken sizzling on the grill, laughter tumbling in from the yard, and the scent of mint vinaigrette sneaking between conversations. It disappeared so quickly that I remember slicing extra plums just to stretch the bowl a little further.

Ingredients

• Boneless, skinless chicken breasts: Grilling keeps them juicy; brushing with olive oil and paprika adds flavor and helps with even browning.
• Olive oil: Use a good quality oil for both brushing and the vinaigrette—it deepens the flavors and makes everything taste sun-kissed.
• Salt and black pepper: Simple, but essential for coaxing out the best in chicken and plums.
• Smoked paprika: Adds a gentle earthiness and a gorgeous color to the chicken—just be careful not to go overboard.
• Ripe plums: Choose plums that give slightly under pressure; grilling makes their tartness mellow into honeyed sweetness.
• Honey: Both for brushing plums and sweetening vinaigrette, just enough for a glimmer of floral flavor.
• Fresh arugula: Buy it crisp and bright—its peppery profile shapes the whole salad experience.
• Red onion: Thinly sliced, it adds a mild bite and gorgeous color contrast—soak in cold water if you want to tone down sharpness.
• Feta cheese: Its salty tang is the ideal match for fruit and greens; buy good feta and crumble it just before serving.
• Toasted sliced almonds: Toast until golden for nutty crunch that holds up against the juicy plums.
• Fresh mint: Chop right before whisking into the vinaigrette for brightest flavor.
• Lemon juice: Brightens the dressing; always use fresh.
• Dijon mustard: Helps the vinaigrette come together and adds a gentle heat beneath the mint.

Instructions

Fire Up the Grill:

Preheat grill or grill pan to medium-high until it gives off a steady sizzle when you flick a drop of water on it.

Season and Prep Chicken:

Brush both sides of chicken with olive oil, then sprinkle well with salt, pepper, and smoked paprika—rub spices in gently with your fingers.

Glaze the Plums:

In a bowl, toss the plum halves in olive oil and honey until they shimmer and smell fruity-sweet.

Grill the Chicken:

Place chicken on the hot grill; don’t fidget with it too soon. Grill 5–6 minutes per side, turning only once—juices should run clear when it’s done.

Rest and Slice:

Let chicken rest five minutes under loose foil to keep it juicy, then slice across the grain into thin strips.

Caramelize Plums:

Put plum halves cut side down on the grill for 2–3 minutes, just until they caramelize and loosen slightly—watch them closely so they don’t slip through the grates.

Make Mint Vinaigrette:

Whisk together olive oil, lemon juice, honey, Dijon, chopped mint, a pinch of salt, and pepper, until creamy and flecked with green.

Build the Salad:

In a big bowl, toss arugula, red onion, feta, and almonds. Add the grilled chicken and sliced plums, drizzle with vinaigrette, and toss just until everything is glistening.

Garnish and Serve:

Top with more mint or almonds if you like, and get it on the table while the chicken is still warm and the plums fragrant.

Save

The evening my partner tried this salad for the first time, they declared it their new favorite before even reaching for a fork—a simple nod and a raised eyebrow said everything as the fresh mint and grilled stone fruit did their quiet work.

When to Grill for Best Flavor

If you can, grill just before serving: the contrast of warm, caramelized plums and chicken with cool, peppery arugula makes each bite shine. If you’re prepping ahead, let the chicken and plums come to room temperature, and add them at the last minute so nothing gets soggy or limp.

Easy Ingredient Swaps

The summer stone fruit stands always tempt me—if plums aren’t at their best, peaches or nectarines caramelize just as well. Goat cheese works as a creamy alternative to feta, and if you’re out of almonds, toasted pecans or pepitas bring in a different, delicious crunch.

Tricks for a Gorgeous Salad

Toss the salad lightly by hand rather than with large utensils to keep the greens fluffy and the plums intact. Cut the chicken thin and on the bias for the prettiest slices, and always make extra vinaigrette—it’s irresistible on everything.

• Add the feta and nuts after tossing so they stay crisp and bright.
• If red onions are too sharp, soak them first in cold water for ten minutes.
• Serve immediately to keep the salad lively, not wilted.

Save

However you riff on this salad, you’ll feel like you’re sneaking summer onto the plate. Share it outdoors if you can—the colors and flavors are made for sunshine and good company.

Recipe FAQs

→ How can I tell when the chicken is done?

Cook breasts 5–6 minutes per side over medium-high heat until juices run clear and the internal temperature reaches 165°F (74°C). Let rest before slicing to retain juices.

→ How do I get nicely caramelized plums?

Brush plum halves with oil and a touch of honey, then grill cut-side down over direct heat for 2–3 minutes until they develop charred edges and soften slightly.

→ What are good substitutions for plums?

Peaches or nectarines work beautifully when grilled; they offer similar sweetness and caramelize the same way, keeping the salad bright and summery.

→ Can I marinate the chicken ahead of time?

Yes—marinate the chicken in half the vinaigrette for up to 30 minutes to boost flavor. Discard used marinade or bring to a boil before using as a sauce.

→ How should I toast the almonds for best flavor?

Toast sliced almonds in a dry skillet over medium heat, shaking frequently, until golden and fragrant—about 3–5 minutes—to add crunch and nutty depth.

→ Any wine or beverage pairing suggestions?

A crisp Sauvignon Blanc or a dry rosé complements the fruit and herbs, while a light-bodied Pinot Noir can also pair well with the grilled flavors.