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
Notes
havocinthekitchen.com
Ingredients
Roasted Plums
- 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
Salad
- a handful of arugula
- 1/3 cup walnuts
- 1/4 cup crumbled feta
- 1/2 tablespoon olive oil
- 1/2 tablespoon balsamic
Instructions
- 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.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
I adore all the flavors in this salad, Ben! Could eat it every day for lunch and dinner. Yummy! That’s a lot of grapes you two have there. Crazy for only $20!! The only recipe I can think of to use grapes is one by Paleo Leap. It’s a roast chicken with grapes, garlic, and fresh sage and is so good! You should try it.
karrie @ Tasty Ever After recently posted…Chocolate Nut Paleo Granola
Thanks, Karrie! I love grape chicken salads (my last fav with roasted grapes), but the seeds in these Concord grapes are annoying:) We’ve made jam!
Ben Maclain|Havocinthekitchen recently posted…Beef Eggplant Buckwheat
First off – those plates and cloth are wonderful.
Second – ConcordGrapeMania! Wow, that’s a lot of grapes, Ben, which surprised me when this recipe has Plums!
I love to freeze grapes and eat them. One after the other – so good! This is one impressive and tasty looking salad.
Kevin | Keviniscooking recently posted…Jordanian Roasted Chicken with Pomegranate Molasses
Ha-ha, I made this Salad few weeks back when I still didn’t have the grapes:) Freezing grapes – nice idea, indeed! Thanks, Kevin!
Ben Maclain|Havocinthekitchen recently posted…Beef Eggplant Buckwheat
I roasted up a pan of plums this weekend and didn’t think to put them in a salad – what a great idea Ben!
And – yay – glad you got to make that trip to a grape farm! I remeber seeing this recipe on David’s blog where his wife suggested he use roasted grapes on their pizza – I’ve tried it since and roasted grapes are fabulous – so maybe you could roast those ones you are not using to make jams or jellies with?
Shashi at RunninSrilankan recently posted…Roasted Eggplant & Red Pepper Dip {Recipe}
I’ve tried roasted grapes in salads (fabulous!), but on a pizza?! Sounds weird but delicious! Thanks, Shashi!
Ben Maclain|Havocinthekitchen recently posted…Beef Eggplant Buckwheat
I will gladly take those grapes off your hands! I’ve never been to a grape farm…how fun! I need to look and see if we have any of those around here. As far as the excess, I vote to put them in a big bucket and stomp on them. Then make wine. Or maybe make a big batch of concord grape jam. Yum!!
David @ Spiced recently posted…Maple Pecan Pie Oatmeal
Wine? Nope. Remember I’m not in good relationship with wine?! But jam is a good idea. Indeed, we’ve made it!
Ben Maclain|Havocinthekitchen recently posted…Beef Eggplant Buckwheat
Glad that you could visit grape farm, Ben! And this stunning looking plum chicken salad is making me drool. This is super delish!
Thank you, Anu!
Ben Maclain|Havocinthekitchen recently posted…Beef Eggplant Buckwheat
I LOVE how bright and beautiful these pics are! They remind me of Chefchaouen in Morocco. So bright and blue. :)
Kristen @ The Endless Meal recently posted…September Blog Income Report
Oh, thanks a lot, Kristen! Love these blue props:)
Ben Maclain|Havocinthekitchen recently posted…Beef Eggplant Buckwheat