I am loving the sunshine that we’re currently gettng in my city.
Over the weekend, Friday and Saturday were beautiful summer days. And when you live in a country that is covered with snow for 8 months of the year- you truly learn to cherish the beautiful days.
Part of the way I love cherishing hot, sunny days, is by leaving the kitchen and instead cooking food on the BBQ. When I was making Mark’s and my meal plan last week- I read aloud to Mark the meals I was thinking we would have (as I do every week and he usually just responds with “Yep- that sounds good.”) This week, he gave me a weird look and asked if I really intended us to BBQ that often in one week. And yes, yes I had intended us to BBQ 3 times that week.
Sadly, we had to compromise down to once that week. But I kept the best recipe.
My idea of this recipe came from Eat Live Run’s grilled peach salad. Mine is pretty close, but there are enough differences that I needed to share it with everyone- and highly encourage you to make it ASAP. Even if it is the 3rd time that week you’re BBQing.
Also- in case you’re asking yourself, “What the hell is an aplum?” It’s an apricot/plum hybrid. You could honestly use any type of sweeter fruit (peach, nectarine, apricot- even a sweeter apple)- I just happened to have a couple aplums in the fridge so it’s what we used.
The salad was super easy- we grilled up the chicken and the aplum together, until the chicken was cooked and the aplums were soft, juicy and had grill marks on them. Then we put the lettuce in a bowl
And used all the ingredients to make a salad dressing. I used a few of my flavoured balsamic vinegars, and have included which kinds in the recipe below. However, you would not need them. Check out eatliverun’s salad recipe and follow along with hers to get a light dressing. I really liked the pomegranate kick, so I would recommend throwing in some pomegranate juice with it all.
I like to add the dressing to the lettuce alone, and then add all the other toppings. I find I use less dressing, and never notice a difference in flavour. That’s how I’ve written out the instructions below- but hey- it’s a salad. The way you put together is not too particular. Have fun with it and let me know any variations you try out!
Grilled aplum and chicken salad
Bag of lettuce
- 1 red pepper
- 2 aplums
- 2 chicken breasts
- 1/4 cup almonds
- 1/4 cup olive oil
- 1/4 cup white balsamic vinegar, I used Cara Cava Vanilla White Balsamic vinegar
- 2 tbsp dark balsamic vinegar, I used pomegranate balsamic vinegar.
- 1 tsp honey
- Salt and pepper to taste
- Goat cheese and craisins (as much as you like to sprinkle ontop)
Grill the chicken until cooked on the BBQ. Grill the aplums for about 5 minutes, or until they are softened and have grill marks on them. Remove from heat. Slice the aplums into bite size pieces. Toss together the olive oil, balsamic vinegars, honey and salt and pepper. Add to the lettuce and mix up. Split onto two plates. Add the chopped red pepper, almonds, aplums, craisins and goat cheese. Serve with chicken either on top (cut up into bite sized pieces) or on the side.
Note- this makes a lot of dressing. Use only as much dressing as you like on your salad. Mark likes a lot of dressing on his salad, which is why we always make such large quantities. You can reduce the amount of dressing you make (I like a 1:1 ratio of olive oil to balsamic vinegar. However, it’s your dressing so play around with it until it works for your tastebuds)