Plum-Chèvre-Chicken Salads

  • Cooking spray
  • 10 oz. boneless, skinless chicken tenderloins
  • 1/2 tsp. ground chipotle pepper
  • 1/2 tsp. smoked paprika
  • 1-2 T. honey
  • 10 oz. mixed greens
  • 1/3 c. chopped snow peas
  • 1/4 c. sliced garlic scapes (or green onions)
  • 2 ripe plums, pitted and sliced into wedges
  • 2 oz. chèvre, crumbled
  • 1/4 c. finely grated sharp white cheddar (optional)

Heat a medium nonstick skillet over medium-high heat. Add cooking spray and the chicken tenderloins. Sprinkle the chicken generously with the seasonings, making sure to coat all sides. When the chicken is nearly browned, add the honey to the skillet (more for sweeter chicken, less for spicier chicken) and toss the cooked chicken to coat. Remove the pan from the heat and allow the chicken to rest while you assemble the salads.

To assemble the salads, divide the greens, snow peas, garlic scapes (or green onions), plums, and cheeses among two large serving plates. Carefully place the cooked chicken over the top and serve immediately. If desired, you can slice the chicken into pieces prior to adding it to the salad, but I do think it looks particularly lovely as pictured above.

  • Yields: 2 servings
  • Preparation Time: 20 minutes
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