Grilled Plum Arugula Chicken Salad (Printable)
Grilled chicken and caramelized plums over arugula with feta, toasted almonds and a zesty mint vinaigrette.
# List of ingredients:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon smoked paprika
→ Plums
06 - 4 ripe plums, halved and pitted
07 - 1 tablespoon olive oil
08 - 1 tablespoon honey
→ Salad
09 - 5 ounces fresh arugula
10 - 1/4 small red onion, thinly sliced
11 - 1/3 cup crumbled feta cheese
12 - 1/4 cup toasted sliced almonds
→ Mint Vinaigrette
13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon honey
16 - 2 tablespoons finely chopped fresh mint
17 - 1 teaspoon Dijon mustard
18 - Salt and pepper, to taste
# Steps:
01 - Preheat grill to medium-high heat.
02 - Brush chicken breasts with 1 tablespoon olive oil, then season evenly on both sides with salt, black pepper, and smoked paprika.
03 - In a small bowl, combine plum halves with 1 tablespoon olive oil and 1 tablespoon honey, coating them thoroughly.
04 - Grill chicken breasts for 5 to 6 minutes per side, until fully cooked and juices run clear. Remove from heat and allow to rest for 5 minutes before slicing thinly against the grain.
05 - Place plum halves cut side down on the grill and cook for 2 to 3 minutes, or until caramelized and slightly tender. Remove and slice each half into wedges.
06 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, honey, chopped mint, Dijon mustard, salt, and black pepper until well emulsified.
07 - In a large salad bowl, combine fresh arugula, thinly sliced red onion, crumbled feta, and toasted sliced almonds. Add sliced grilled chicken and grilled plum wedges. Drizzle with mint vinaigrette and gently toss to combine.
08 - Serve immediately, optionally garnished with additional mint leaves or sliced almonds.
# Expert Advice:
01 -
- You’ll have that effortless elegance of restaurant salads at your own table, in less than thirty-five minutes.
- The grilled plums are unexpectedly juicy and their gentle sweetness perfectly balances the peppery bite of arugula.
02 -
- Trying to turn the chicken too soon will make it stick to the grill—let it develop grill marks before flipping.
- I learned the hard way that under-ripe plums don’t soften well on the grill; always use plums that feel slightly tender to the touch.
03 -
- Letting the chicken rest before slicing keeps every piece moist and flavorful.
- Grilling the plums cut side down until just caramelized creates rich flavor without making them mushy.