Recipe Friday: Grilled Chicken and Plum Salad
Posted June 11, 2010on:
It’s the weekend, and what better time to try a new recipe?
This is the recipe that got my husband to start eating salads at the age of 39, and started my love affair with arugula. It’s a minor tweak on a recipe from a New York Times article written by Mark Bittman, one of my favorite cookbook authors.
To make the salad, combine the following ingredients in proportions that suit your tastes:
- Sliced prune plums that have been soaking in balsamic vinegar for a few minutes (save the vinegar to dress the salad)
- Chopped red onion
- Minced fresh oregano
- Chopped almonds
***Mix to combine.
Dress the salad with the balsamic vinegar used to soak the plums and extra virgin olive oil. Top the salad with slices of grilled chicken. Add salt and fresh ground pepper to taste.
Quick, easy, yummy, healthy! Hope you all have exciting plans for the weekend! It’s supposed to be gorgeous here, which will be great for hitting the farmers’ market!