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/)