Charred plums make this nutty salad a summer standout.
4 6-oz boneless, skinless chicken breasts
2 tbsp. plus 1 tsp olive oil
1/4 tsp. salt
1/4 tsp. pepper
4 red plums, cut into 1-inch wedges)
2 scallions, thinly sliced
6 c. baby arugula
1/2 c. fresh dill, very roughly chopped
1/4 c. roasted almonds, chopped
- Heat grill to medium. Rub the chicken with 1 teaspoon olive oil and season with 1/4 teaspoon each salt and pepper. In large bowl, toss red plums with 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
- Grill chicken until cooked through, 5 to 7 minutes per side. Transfer to cutting board and let rest 5 minutes before slicing.
- Add plums to grill and cook until just charred, 2 to 3 minutes per side; return to bowl and toss with remaining 1 tablespoon oil and scallions.
- Add chicken (and any juices) to bowl, and toss to combine. Fold in arugula, dill, and almonds.
Image Source:*DANIELLE OCCHIOGROSSO DALY