Chicken & Plum Salsa Salad Recipe | Abel & Cole
Chicken & Plum Salsa Salad
Clock Image
Prep: 15 mins
Cook: 10 mins
Fruit meets chicken with gorgeous ruby plums and Devonshire chook. Let’s salsa with plums, fresh basil and sharp Balsamic vinegar. It’s delicious spooned all over this salad.
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534 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 150g bag of wholewheat couscous
  • 6 plums
  • 1 tbsp Balsamic vinegar
  • A handful of basil, leaves only
  • A handful of mint, leaves only
  • ½ cucumber
  • A 250g pack of chicken breast mini fillets
  • 2 spring onions
  • 1 lettuce
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Heatproof bowl
  • Saucer or cling film
  • Small bowl
  • Baking paper
  • Rolling pin
  • Griddle or frying pan
Step by step this way
  • 1.

    Tip the couscous into a heatproof bowl. Season. Pour over enough boiling water to just cover the couscous. Cover with a saucer or cling film and set aside to soak.

  • 2.

    Cut the plums in half, removing the stones. Roughly chop the plums and place them in a bowl. Pour over the Balsamic vinegar and season. Tear the basil leaves. Add them to the bowl of plums and stir to mix. Set aside to macerate.

  • 3.

    Finely chop the mint leaves. Set aside. Using a veg peeler, create ribbons of cucumber, turning the cucumber as you go. Roughly chop the middle.

  • 4.

    Season the chicken fillets. Lay them between two sheets of baking paper. Use a rolling pin, bash the mini fillets to flatten them to the thickness of a pound coin. Rub the chicken with 1 tbsp olive oil.

  • 5.

    Trim the spring onions and cut in half lengthways. Heat the griddle or frying pan and cook on both sides for 2 mins until charred. Pop them on to a plate.

  • 6.

    Using the same hot pan, add the mini fillets and cook for 2-3 mins on each side or till cooked through.

  • 7.

    Tear the lettuce leaves into large pieces and place in a large serving bowl. Stir the spring onions, cucumber and mint into the couscous. Whisk 1 tbsp oil, 1 tbsp of the plum and salsa in a small bowl. Season and fold through the salad.

  • 8.

    Tumble the couscous onto the lettuce leaves. Top with the griddled chicken. Spoon over the macerated plums to serve.