Firm plums are perfect here, but chicken tastes good with almost any fruit, so you might try peaches, apples, pears, berries, or even tropical fruit. You can vary the nuts too - check out the variation. From The Food Matters Cookbook.
Plum Chicken Salad
Time: 30 minutes
with leftover cooked chicken
About 8 ounces fresh plums, pitted and thinly sliced
2 tablespoons balsamic vinegar
3/4 cup chopped almonds
Salt and black pepper
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1/4 cup olive oil
2 celery stalks, thinly sliced
1/2 red onion, chopped
8 ounces roasted or grilled boneless, skinless chicken, chopped or shredded (about 2 cups)
6 cups mixed greens (like mesclun), torn into bite-size pieces
1. Toss the plums with the vinegar in a large salad bowl. Cover and refrigerate for at least 15 minutes and up to 2 hours.
2. Meanwhile, put the almonds in a dry skillet over medium heat and toast, shaking the pan frequently, until they are aromatic and beginning to darken, 3 to 5 minutes. Remove from the heat and let cool.
3. Sprinkle the plums with salt and pepper and add the oregano, oil, celery, onion, and chicken; toss to combine. Taste and adjust the seasoning if necessary. (The salad can be made ahead to this point and refrigerated for up to an hour.) To serve, divide the greens evenly among 4 plates and top each with some of the plum-chicken mixture, or add the greens to the salad bowl and toss everything together. Garnish with the toasted almonds.
Fig Chicken Salad. Substitute fresh figs, quartered, for the plums and use hazelnuts instead of almonds.
The Food Matters Cookbook offers the most comprehensive and straightforward ideas yet for cooking easy, delicious foods that are as good for you as they are for the planet. The Food Matters Cookbook is the essential encyclopedia and guidebook to responsible eating, with more than 500 recipes that capture Bittman's typically relaxed approach to everything in the kitchen. There is no finger-wagging here, just a no-nonsense and highly flexible case for eating more plants while cutting back on animal products, processed food, and of course junk. But for Bittman, flipping the ratio of your diet to something more virtuous and better for your body doesn't involve avoiding any foods-indeed, there is no sacrifice here. With a tone that is easygoing and non-doctrinaire, Bittman demonstrates the satisfaction and pleasure in mindful eating.