Recipe Courtesy of Good Housekeeping Magazine
I loved this idea for a simple entrée salad made with tender grilled chicken and juicy grilled stone fruit; both served over peppery arugula leaves with some fresh dill, scallions, and toasted almonds for unique fresh flavors and a bit of crunch. The recipe doesn’t really specify a vinaigrette or dressing so-to-speak, so I drizzled the entire salad with a vibrant lemon and turmeric vinaigrette. If you have the time, I also recommend marinating the chicken breasts in the fridge for a few hours with either a tangy sesame-ginger dressing or even an Italian garlic-and-herb dressing.
(To view this recipe, click on the following link: https://www.goodhousekeeping.com/food-recipes/easy/a21601672/chicken-and-red-plum-salad-recipe/)
‘Chicken & Red Plum Salad’
Ingredients:
- https://www.goodhousekeeping.com/food-recipes/easy/a21601672/chicken-and-red-plum-salad-recipe/
- For the lemon-turmeric vinaigrette I used:
- Juice of 2 lemons
- 3 Tablespoons extra virgin olive oil
- 1 garlic clove, peeled and thinly sliced
- 1 1/2 teaspoons chopped fresh turmeric
- pinch of crushed red pepper flakes
- salt and pepper to taste
Directions:
Tagged: almonds, baby arugula, chicken and red plum salad, dinner sala, entree salad, fresh dill, Good Housekeeping, Good Housekeeping Magazine, grilled chicken, grilled fruit, grilled plums, mixed greens, plums, Salad, scallions, toasted almonds
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