CHICKEN AND PLUM SALAD
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Make the most of plentiful plums this summer with a juicy chicken and plum salad. 

Chicken and plum salad with tomatoes, mozzarella and homemade croutons.

Serve the salad with crunchy homemade croutons and your choice of mozzarella, feta or ricotta cheese.

Fruit is a great way to add a twist to an everyday salad and, in the height of summer, you can’t beat stone fruit!

Agree? Here are some more options! For a salad with nectarines, try these pork pinwheels, or for peaches, give this prosciutto, peach and haloumi salad a go.

 

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Chicken and plum salad with tomatoes, mozzarella and homemade croutons.

CHICKEN AND PLUM SALAD

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

Make the most of plentiful plums with this juicy chicken and plum salad. Serve with crunchy homemade croutons and your choice of mozzarella, feta or ricotta cheese.

QUICK PRINT

Ingredients

CROUTONS

  • 4-5 slices wholegrain, sourdough or rye bread
  • 1 Tbsp olive oil

DRESSING

  • 2 Tbsp olive oil
  • 1 1/2 Tbsp apple cider vinegar
  • 1/2 Tbsp honey
  • 1 tsp wholegrain mustard
  • 1/2 tsp dried Italian herbs

CHICKEN

  • 600 g chicken tenderloins (1lb 5oz)
  • 1 tsp dried Italian herbs
  • 2 tsp olive oil

SALAD

  • 4 red or black plums
  • 300g tomatoes (a selection of colours and sizes is good) (10.6oz)
  • 1 capsicum (any colour)
  • 100 g fresh mozzarella, feta or ricotta (3.5oz)
  • 80 g baby spinach / kale (2.8oz)

Instructions

  1. MAKE CROUTONS

    Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper. Dice bread into 1cm / 0.4in cubes. Place on tray, drizzle with oil, season with salt and pepper and toss to combine. Arrange in a single layer and bake for 10 minutes, until golden and crisp. Remove from oven and leave to cool.

  2. MAKE DRESSING

    Place all dressing ingredients in a small jar and shake until well combined. Season to taste with salt and pepper.

  3. COOK CHICKEN

    Sprinkle chicken with herbs and season with salt and pepper. Heat oil in a large frying pan on medium-high. Cook chicken for 4 minutes each side, until browned and cooked through. Transfer to a board, cover with foil and leave to rest for 5 minutes.

  4. MAKE SALAD

    While chicken cooks and rests, slice plums into small wedges. Slice tomatoes and finely dice capsicum. If using mozzarella or feta, roughly chop. Divide spinach/kale between serving plates or bowls and top with plums, tomatoes, capsicum and cheese.

  5. SERVE

    Slice chicken and place on top of salad. Drizzle all over with dressing and sprinkle croutons on top.

Recipe Notes

WINE MATCH: A Rosé.
GLUTEN-FREE OPTION: Swap the regular bread for gluten-free bread.
INGREDIENT SWAPS / NOTES: For a lighter alternative to cheese, cottage cheese would work well (try the version with chives). Basil makes a nice addition to the meal, if you have some on hand.
STORING AND REHEATING: Store croutons, dressing, chicken and salad separately. Chicken can be reheated in the microwave. Assemble and dress salad just before serving.

 

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2 Comments

  1. Allyson says:

    Chicken and plum salad for dinner tomorrow tonight thank you, Josie

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