Chicken and Escarole Salad
This is an unusual but delicious combination that pairs Italian prune plums of late summer with the bitterness of escarole, sweet crunch of almonds, and grilled or sautéed chicken thighs. It transforms ordinary chicken thighs into something extraordinary and memorable.
Makes
Serving size
Ingredients
¾ pound chicken thighs, boneless, grilled or sautéed
½ head (4 cups) escarole, torn into bite-sized pieces
8 prune plums or 5 medium purple plums, pitted and sliced
¼ cup almonds, chopped
½ red onion, sliced thinly
3 tablespoons olive oil
1½ tablespoons balsamic vinegar
Pepper, to taste
Sea Salt, to taste (optional)
Crusty bread (optional)
Instructions
- Slice the cooked chicken thighs into bite-sized pieces and let cool to room temperature in a small bowl.
- In a medium serving bowl, add the escarole, plums and almonds. Next, add the sliced onions to the bowl, along with the chicken.
- In another bowl, mix the olive oil with the balsamic vinegar and beat to combine. Add pepper and salt, if desired, to taste.
- Pour the salad dressing onto the salad and mix well. Serve with crusty bread, if desired, and enjoy!
Cooking Tip
If you don’t have a grill, you can use an inexpensive grill pan or just sauté your chicken!
If you cannot find prune plums in September, use purple plums.
Recipe contributed by FamilyCook Productions
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