Grilled Chicken & Plumcot Salad

Grilled Chicken & Plumcot Salad |

I was at Sam’s Club the other day and I picked up some super delicious and beautiful plumcots!  They’re a hybrid of plums and apricots, so even if you’ve never had one, I’m sure you can imagine just how delicious they are!  I love finding new and unusual ingredients like these because it gives my creativity a jolt!  In the car on the way home I was hit with the inspiration to make a summery salad with chicken and plumcots!

Now I don’t know about you, but since we tend to eat lighter in the summer, and that oftentimes means not turning on the oven or stove for days at a time!  We use our grill A LOT in the summer because it helps keep the house cooler, plus we suffer through some really horrible cold and snowy winters here in Iowa, so when we have decent weather for grilling we tend to take advantage of it!  That got me thinking that maybe grilling the chicken for my salad would be an interesting change from the basic baked or poached chicken I’d usually prepare for chicken salad.  And like I mentioned, that meant I wouldn’t have to turn on the stove at all!

Grilled Chicken & Plumcot Salad |

So I had 2 ingredients…but grilled chicken and plumcots alone do not make a salad!  I combined all my favorite components of other chicken salads I’d eaten and I have to say…this one is a WINNER!  I marinated the chicken breasts in olive oil, white wine vinegar, smoked paprika, salt, pepper, garlic, and a little stone ground Dijon mustard.  Then I made a dressing out of homemade mayo (click for the recipe), honey, more of the Dijon mustard, a little lemon juice, and some fresh dill.  My other ingredients include walnuts, celery, and orange bell pepper.  Not only is this a fabulous tasting and simple to prepare salad, but it’s so pretty as well!

Grilled Chicken & Plumcot Salad |

Grilled Chicken & Plumcot Salad | Grilled Chicken & Plumcot Salad | Grilled Chicken & Plumcot Salad | Grilled Chicken & Plumcot Salad |

The salad goes together in a jiff once the chicken is grilled and your mayo is made!  I think the hardest part was just figuring out how I wanted to serve it….can you tell I couldn’t make up my mind?!?  I kind of just wanted to dig right in with a fork, but I restrained myself!  I made a wrap with a sprouted grain wrap from Alvarado Street Bakery , the chicken salad, bibb lettuce, and sliced oranges for a super fresh burst of flavor.  Then I used a sprouted pita from Ezekiel, more bibb lettuce, and some smoked Gouda with a generous portion of the grilled chicken & plumcot salad.  I stuffed half an orange bell pepper, and I think the salad looks super cute served on an orange slice…either of which would make a delicious addition to a brunch or lunch menu!  My imagination is running wild….how about on toasted sourdough bread?  Or stuffed in a cucumber or tomato?  And I bet it’d be fabulous stuffed in an avocado too!

Yields 6 servings

Grilled Chicken & Plumcot Salad

A fresh summer salad of grilled chicken, plumcots, veggies, walnuts, and honey dijon mayo!

1 hrPrep Time

20 minCook Time

1 hr, 20 Total Time

Save Recipe


    for the grilled chicken:
  • 2 skinless boneless chicken breasts
  • 2 tbsp EVOO
  • 1 tbsp white wine vinegar
  • 1 tbsp stone ground Dijon mustard
  • 1 tsp chopped garlic, about 1 clove
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp smoked paprika
  • for the dressing:
  • 1/2 cup homemade mayonnaise
  • 1 tbsp honey
  • 1 tbsp stone ground Dijon mustard
  • 1 tsp lemon juice
  • 2 tbsp chopped fresh dill
  • Salt and Pepper to taste
  • for the salad:
  • Diced grilled chicken
  • Honey Dijon mayo dressing
  • 2 plumcots, diced
  • 2 ribs celery, halved lengthwise and sliced thinly
  • 1/2 cup chopped walnuts
  • 1/2 orange bell pepper, diced


  1. Preheat gas grill to medium setting, or prepare charcol grill.
  2. Combine marinade ingredients in gallon resealable bag. Place chicken in bag and smoosh marinade all over chicken.
  3. Marinade at least 1 hour, or up to 4, turning occasionally.
  4. Remove chicken from marinade and grill about 20 minutes, turning halfway through, or until internal temperature reaches 165 degrees.
  5. Remove from grill and set aside until cool enough to handle, then cut into small bite size pieces.
  6. Combine all dressing ingredients in a small bowl and stir until well combined. Set aside.
  7. In a large bowl combine chopped chicken, plumcots, celery, bell pepper, and walnuts. Toss together.
  8. Pour dressing over salad ingredients and stir until well combined.
  9. Serve as desired.
Recipe Type: Main Dish Salad


Store leftovers in covered container in refrigerator for up to 7 days.

197 cal
11 g
8 g
17 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

How about you?  How many ways can you think to serve this lucious summer salad?!?  Leave me a note in the comments with your ideas…I’d love to see what you all come up with!

Homemade Mayonnaise

Homemade Mayonnaise |

🎤 It’s just another Mayonnaise Monday!  🎤  C’mon….admit it….you sang that to the tune of The Bangles’ hit, “Manic Monday”!  I’ve had that song stuck in my head since I decided to sneak in this little bonus post about homemade mayonnaise.  I get songs stuck in my head all the time, and I always wake up with one in my head every morning.  Please tell me that happens to other people too! 🙃

Anyway….it seems to me that summertime is mayo time.  I think summer BBQ and picnic foods just require mayonnaise as a base for so many dressings and sauces that I tend to use more in the nicer months of the year.  I’ve had a few posts that call for mayo, and I have a few upcoming recipes that call for mayonnaise too, so I thought I’d just give you all the 4-1-1 on my version of homemade mayo.

Here’s the thing about making mayonnaise from scratch – in theory it should be one of the simplest things to accomplish.  In practice, however, it’s sometimes a completely different story.  Mayonnaise can be a tricky little bugger, and while I’ve been successful the majority of the time, there have been plenty of mayo-mishaps from my kitchen as well!  So today’s recipe for homemade mayonnaise is a sort of the culmination of many different attempts – some quite wonderful, some quite awful – but all part of the learning curve and worth it in the end to get me to this recipe.  I’m happy to report a 100% success rate with this mayo – and I’m confident you’ll be 100% successful as well!

Homemade Mayonnaise |

One of the things I really like about this recipe is that it uses the whole egg.  I’ll be the first to admit that I probably waste more food than I should, but for some reason using only the yolk or the white of an egg kinda grinds my gears.  So the fact that I get to use the entire egg makes me happy!  The other ingredients are pretty simple too – some dry mustard AND prepared mustard (I find the prepared mustard helps the eggs to emulsify better), a little salt, white wine vinegar, and extra light tasting olive oil round up the short ingredient list.

Tip: I find room temperature eggs to work better whenever I make mayo.  Leave them on the counter for at least a few hours or as long as over night.  Speaking of eggs….I use pasteurized eggs because I don’t have a reliable source for fresh eggs.  This is totally a judgement call on my part.  I think the risk of getting salmonella is pretty slim, but I also think I hate being sick, so…..  If I had my own chickens or had a way to get eggs that I knew were from free range chickens I’d absolutely use those.  In the end,  you need to make the best decision for your family’s needs – those with small children and the elderly obviously need to use more caution when deciding which eggs to use.

The actual process is super simple and takes only about 10 minutes!  In a food processor bowl I combine the eggs, mustards, salt, and vinegar and whizz it on low for about 30-60 seconds.  Then, with the processor still on low, I very slowly drizzle in the olive oil.  You’ll be able to hear the change once the mayonnaise starts to come together.  Just keep on drizzling in the oil until it’s all added, and the mayo is completely emulsified.  That’s it!  You’re done!  Put your mayonnaise in a jar or covered dish and refrigerate for up to two weeks.  See….super simple!  

Bonus Tip:  When I say slowly drizzle in the olive oil, I mean S…L…O…W…L…Y drizzle in the olive oil! This is an absolutely crucial detail – and one that I learned the hard way.  😐 

Homemade Mayonnaise | Homemade Mayonnaise |

Now that you’ve made the homemade mayo you’ve got a base with which to make a variety of different sauces and dressings.  And you’ve got the world’s best sandwich enhancer.  And maybe, just maybe, you’ll discover that homemade mayonnaise makes a good carrot dip (just trust me on this one)!  But any way you choose to use it, you can proudly say “I made that scrumpdilicious mayonnaise all by myself!  Isn’t it just the BEST?!?”! 


Homemade Mayonnaise
Serves 36
A fool-proof homemade mayo that you'll be proud to say you made yourself, and that you can feel good about feeding your family!
Write a review
Total Time
10 min
Total Time
10 min
110 calories
0 g
10 g
12 g
0 g
2 g
16 g
39 g
0 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 110
Calories from Fat 109
% Daily Value *
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 10mg
Sodium 39mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 eggs, room temperature
  2. 1 tbsp white wine vinegar
  3. 1 1/2 tsp prepared yellow mustard
  4. 1/2 tsp dry mustard
  5. 1/2 tsp salt
  6. 2 cups extra light tasting olive oil
  1. Combine eggs, vinegar, mustards, and salt in the bowl of an 8-10 cup food processor, and process on low for about 30-60 seconds until very well blended.
  2. While still set to low, SLOWLY drizzle in the olive oil until all the oil is added, and the mayo is completely emulsified.
  3. Transfer to a jar or bowl, cover, and store in the refrigerator for up to 2 weeks.
Cook Eat Be Healthy