Summer chicken salad with charred plum, arugula, and walnuts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Summer chicken salad with charred plum, arugula, and walnuts

Summer chicken salad with charred plum, arugula, and walnuts

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

20 Minutes

This easy chicken salad, full of unexpedly delightful ingredients, comes together quickly and is perfect for grilling on a summer evening.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 2 tablespoons apple cider vinegar
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 organic red plums or other stone fruits
  • 2 or 3 organic radishes (about 2 ounces total)
  • 3 tablespoons walnuts
  • Sunbasket sherry vinaigrette base (sherry vinegar - Dijon mustard)
  • 6 ounces organic baby arugula or other leafy greens
Chef's Tip
The leftover pickling brine will be infused with a delicious onion flavor. Save it for making a vinaigrette the next day.
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and cooked through, about 10 minutes longer.

While you’re at it, you can also grill the plums. Cut the plums into wedges as directed. Set on the grill directly over the heat and cook, turning once, until lightly browned, about 4 minutes total.

Nutrition per serving

Calories 590, Total Fat 37g (47% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 190mg (8% DV), Total Carb. 23g (8% DV), Fiber 5g (18% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Tree Nuts (walnut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Pickle the onion

  • Peel and thinly slice enough onion to measure ¾ cup [1½ cups].
In a medium bowl, combine the onion and apple cider vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to cool slightly. Cut the chicken crosswise into ½-inch-thick slices. Wipe out the pan.
While the chicken cooks and cools, prepare the remaining ingredients.

3

Prep the remaining ingredients; char the plum

  • Cut the plums in half and remove the pits; cut the fruit into ½-inch-thick wedges.
  • Thinly slice the radishes into rounds, then thinly slice the rounds into matchsticks.
  • Coarsely chop the walnuts.
In the same pan used for the chicken, warm 1 teaspoon [2 tsp] oil over high heat until hot but not smoking. Add the plum wedges, cut sides down, and cook, undisturbed, until lightly browned on one side, 1 to 2 minutes. Transfer to a plate.

4

Assemble the salad

In a large bowl, stir together the sherry vinaigrette base and 1 teaspoon [2 TBL] oil; season to taste with salt and pepper. Add the pickled onion, plums, arugula, and radishes and toss to coat; season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls and top with the chicken. Garnish with the walnuts and serve.
Kids Can!
  • Pickle the onion.
  • Stir the vinaigrette.
  • Assemble the salad.
  • Garnish with the walnuts.
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