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!
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!
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
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
- 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
- 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
- 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
- Preheat gas grill to medium setting, or prepare charcol grill.
- Combine marinade ingredients in gallon resealable bag. Place chicken in bag and smoosh marinade all over chicken.
- Marinade at least 1 hour, or up to 4, turning occasionally.
- Remove chicken from marinade and grill about 20 minutes, turning halfway through, or until internal temperature reaches 165 degrees.
- Remove from grill and set aside until cool enough to handle, then cut into small bite size pieces.
- Combine all dressing ingredients in a small bowl and stir until well combined. Set aside.
- In a large bowl combine chopped chicken, plumcots, celery, bell pepper, and walnuts. Toss together.
- Pour dressing over salad ingredients and stir until well combined.
- Serve as desired.
Store leftovers in covered container in refrigerator for up to 7 days.
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!