Grilled Plums with Chicken
- cal. (kcal) 489
- Makes: 4 servings
- Heat grill to high. Toss 8 cups baby spinach with 1/2 cup toasted sliced almonds and 1 small halved and thinly sliced shallot. In a medium bowl, whisk 2 tbsp sherry vinegar, 1 tbsp Dijon mustard and 1/4 tsp each salt and pepper. Whisk in 6 tbsp olive oil. Reserve 1/3 cup dressing. Add 1 lb boneless, skinless chicken breasts to remaining dressing; turn to coat. Grill chicken, brushing with additional marinade, 6 to 8 minutes per side or until temperature reaches 165 degrees . Remove from heat and keep warm. Meanwhile, halve and pit 4 large plums. Brush cut sides with 2 tsp olive oil. Grill, cut side down, 2 to 3 minutes, until well marked. Thinly slice chicken; quarter the plums. Add half the reserved dressing to spinach and toss to coat; transfer to a platter. Top with chicken and plums; drizzle with remaining dressing.
Nutrition Information for Grilled Plums with ChickenServings Per Recipe: 4
PER SERVING: 489 cal., 33 g total fat (4 g sat. fat), 374 mg sodium, 15 g carb. (6 g fiber, 7 g sugars), 32 g pro.