Grilled Plums and Arugula Salad

Grilled Plum and Arugula Salad packed with nutrients and flavors like sweetness from balsamic glazed plums and chicken, peppery  arugula, and topped with feta and nuts. 

I cannot stress enough that i love adding fruits to my salads. Plums, strawberries, watermelon, oranges, grapefruit, you name it and i love it. And the beauty of mixing fruits with greens in you salads is that you get the best of both worlds, top them with nuts and you have a power packed meal ready in minutes. 

G says if theres a fruit of the Gods, its plums, and if theres a language of the Gods its Spanish. I am not contending him, hence making salads with plums in it, is my favorite, to see him gleam with joy and stealing those extra pieces of plums that i had saved for myself, i will not trade anything for that joy in the mornings. 

Theres also a quick blender dressing (my new favorite way of making dressings), with thyme, plums and wine vinegar, compliments the salad beautifully. 

Ingredients

  • 3-4 ripe plums, cut into wedges
  • handful of arugula leaves, washed.
  • 1 chicken breast, thawed. 
  • 2-3 feta cubes crumbled
  • 1 tbsp of almond slivers, toasted
  • 3 tbsp Balsamic vinegar
  • 1 tsp honey

Ingredients for dressing

  • 1/4 tsp honey
  • 1 plum wedge
  • 1 tsp olive oil
  • 1 tsp white wine vinegar / cider vinegar
  • salt and pepper
  • few thyme leaves

Directions

  1. Blend all the dressing ingredients in a blender, and strain, and keep aside.
  2. Clean the arugula leaves and dry them on kitchen towels. 
  3. Mix the balsamic vinegar and honey in a bowl. 
  4. Add the plum wedges in the mixture and cover all the corners, mixing with your fingers. 
  5. Heat a grill pan, and when hot, add the wedges, and let it have grill marks on 1-2 sides. 
  6. Remove from heat, and set aside. 
  7. In the remaining balsamic mixture add salt and pepper and some olive oil, marinate the chicken for 5 minutes.
  8. Clean the grill pan, Grill the chicken 4 minutes on each side, remove from heat, and wrap it in an aluminium foil for 5 minutes.
  9. Let the chicken cool, and tear thin strips of chicken.
  10. Mix all the ingredients, grilled plums, arugula, chicken strips, feta crumble and almonds. 
  11. Drizzle the dressing, and serve at room temperature. 

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