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.

Serving size

1 cup

Makes

8

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)

Nutrition Info

Makes:Serving size: 1 cup

Calories

131

Fat

9 g

Saturated Fat

2 g

Cholesterol

23 mg

Carbohydrates

7 g

Sugar

5 g

Fiber

2 g

Sodium

24 mg

Calcium

27 mg

Phosphorus

66 mg

Potassium

212 mg

Instructions

  1. Slice the cooked chicken thighs into bite-sized pieces and let cool to room temperature in a small bowl.
  2. In a medium serving bowl, add the escarole, plums and almonds. Next, add the sliced onions to the bowl, along with the chicken.
  3. In another bowl, mix the olive oil with the balsamic vinegar and beat to combine. Add pepper and salt, if desired, to taste.
  4. Pour the salad dressing onto the salad and mix well. Serve with crusty bread, if desired, and enjoy!

 

Recipe contributed by FamilyCook Productions

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.