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I’ve got a problem, my friends.
Huge, huge problem.
Remember one day I was talking about our plans to visit a grape farm?
The good news is we did it yesterday. We grabbed some amazing concord grapes which smell just irresistible. The bad news is that we slightly overdid that.
One bushel of the concord grapes. Indeed, we’ve got only 2/3 of these grapes which still doesn’t make this situation better.
And the cost. Could you imagine that we got all these gorgeous grapes just for 20 dollars? How many pounds could you buy in your supermarket?
So, apparently, it’s #concordgrapeshavocinthekitchen happening.
All right, I’m exaggerating for some dramatic effect.
But the truth is that there are still some grapes to be utilized. Any ideas? Eating fresh isn’t the option anymore.
But let’s talk about this delicious salad! Roasted Plum Chicken Salad anyone? Delicious honey roasted plums combined with the peppery arugula, salty feta, and herbed pan seared chicken breast. That’s a good seasonal salad.
My searing technique is not the impeccable one, but the chicken turned almost perfect, moist and being lovely golden on one side. You still can choose for any other technique including braising.
All right, I’ve got to leave you with this Roasted Plum Chicken Salad because I have a very important mission #concordgrapes. In a meanwhile, I will always appreciate any piece of advice on how to utilise all these grapes.
And lastly – does anyone need some (5-10 pounds) of the excessive grapes?:)
Roasted Plum Chicken Salad
Roasted Plum Chicken Salad with robust arugula, crunchy walnuts, and salty feta - delicious and hearty combo!
- 4-5 black firm plums, halved and pitted
- 1 tablespoon honey
- 1/2 teaspoon olive oil
- a pinch of salt
- some fresh herbs (such as rosemary, thyme, or oregano)
Pan Seared Chicken Breast
- One large chicken breast, slightly hammered
- 1 tablespoons butter
- salt, pepper, to taste
- fresh lemon thyme, to taste
- a handful of arugula
- 1/3 cup walnuts
- 1/4 cup crumbled feta
- 1/2 tablespoon olive oil
- 1/2 tablespoon balsamic
- Preheat oven to 200 degrees C (400 degrees F). Place the plums in a baking dish and drizzle with the honey and oil. Sprinkle with the herbs and salt. Roast for about 20-30 minutes until soft but not mushy.
- Season the chicken breast with the thyme, salt and pepper. In a frying pan melt the butter over medium heat until it's foaming. Place the chicken in the center of the pan. Don't move the pan and slightly press the breast with a spatula, for one minute. Now you should carefully spoon out the foaming butter and pour it over the top of the breast. Keep on doing this regularly (every 10-15 seconds) which prevents your chicken breast from drying out and helps to cook through since we cook it only on one side.
- Because being hammered, the breast should be ready in about 7 minutes - double check and cook longer if necessary. Off heat, cover, and let stand for another minute. Slightly cool and slice as desired.
- To make the salad, combine the arugula and walnuts.Drizzle with olive oil and balsamic. Divide between two plates. Top with the plums and chicken. Sprinkle with the feta.