Grilled Chicken and Arugula Salad
with plums / feta / basil vinaigrette
Nothing says summer like a colorful entree salad that includes savory ingredients with fresh fruit for some natural sweetness. We last featured a version of this meal in 2022.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Basil, fresh - 10 leaves
- Shallots - 1 clove , diced
- Vinegar, balsamic - 5 Tbsp
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, cooking - 1/2 cup
- Chicken breasts, boneless and skinless - 1 lb , halved to thin
- Basil Vinaigrette (ingredients listed separately) - 1/3 cup + 1/3 cup
- Plums - 2 , sliced
- Cucumbers - 8 oz , chopped
- Cheese, feta - 5 oz , cubed
- Baby arugula - 10 oz
- Pistachios, shelled - 1/3 cup
Choose Cooking Method
Prep
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Make vinaigrette - Finely chop basil and shallots (if you want to use a blender for this vinaigrette, you can leave them in larger pieces). Whisk together basil, shallots, vinegar, lemon juice, mustard, and honey. Add cooking oil while whisking. (Or just blend everything together.) (Can be done up to 5 days ahead)
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Halve chicken - Slice chicken in half lengthwise to thin. (Can be done 1 day ahead)
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Marinate chicken - (If prepping right before cooking, get grill heating while chicken marinates.) Combine chicken with half the vinaigrette (reserve the other half for dressing) and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
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Plums / Cucumbers / Feta - Prep as directed.
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Make
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Preheat grill to 400F / 204C degrees, keeping one section on higher heat and another section on lower heat. Clean and brush grates with some oil.
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Remove chicken from marinade (discard marinade). Season chicken on both sides with some salt and pepper.
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Sear chicken for 2 to 3 minutes on each side and transfer to lower heat. Cook until internal temperature reaches 165F / 74C degrees, an additional 2 to 3 minutes.
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When chicken is finished cooking, transfer to a cutting board and let it rest, covered, for 5 minutes.
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Assemble salad with a bed of arugula. Top with plums, cucumbers, feta, and pistachios. Drizzle second half of dressing over top until dressed to your liking.
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Slice chicken and serve on top of salad. Enjoy!
Prep
-
Make vinaigrette - Finely chop basil and shallots (if you want to use a blender for this vinaigrette, you can leave them in larger pieces). Whisk together basil, shallots, vinegar, lemon juice, mustard, and honey. Add cooking oil while whisking. (Or just blend everything together.) (Can be done up to 5 days ahead)
-
Halve chicken - Slice chicken in half lengthwise to thin. (Can be done 1 day ahead)
-
Marinate chicken - Combine chicken with half the vinaigrette (reserve the other half for dressing) and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
-
Plums / Cucumbers / Feta - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Remove chicken from marinade (discard marinade). Season chicken on both sides with some salt and pepper.
-
Place a grill pan or skillet over medium heat. Brush pan with some oil and sear chicken on both sides for 2 to 3 minutes. Lower heat to low-medium, cover with foil or a lid, and cook for another 3 to 5 minutes, until internal temperature reaches 165F / 74C degrees.
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When chicken is finished cooking, transfer to a cutting board and let it rest, covered, for 5 minutes.
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Assemble salad with a bed of arugula. Top with plums, cucumbers, feta, and pistachios. Drizzle second half of dressing over top until dressed to your liking.
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Slice chicken and serve on top of salad. Enjoy!
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