The following recipe and photography were provided by our partner, Kayla Breeden of Kayla’s Kitch and Fix.
Have you ever tried a plumcot? I’ll be honest, prior to shopping at Heinen’s, my adventurous spirit for stone fruit did not venture far past peaches, plums and cherries, but that all changed when I made this salad.
Heinen’s makes it a priority to source a wide selection of high quality produce, and during stone fruit season, I learned that the options expand far beyond my wildest imagination.
For those, like me, who had never tried a plumcot, here’s a little background. They’re part plum, part apricot with more plum characteristics. They have sweet apricot qualities that balance out the sour hints from a traditional plum, and they come in multiple different varieties.
That alone was enough to sell me on this stone fruit, and I have a feeling that this refreshing summer salad with a homemade honey lemon vinaigrette will sell you on them, too!
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For the Salad
- BelGioioso burrata
- Plumcots, pitted and sliced
- Gerber’s CARE Certified chicken breasts
For the Honey Lemon Vinaigrette
- 1 lemon, juiced
- 2 garlic cloves, mined
- ¼ cup apple cider vinegar
- ½ cup extra virgin olive oil
- 1 Tbsp. Dijon mustard
- 1-2 Tbsp. honey
- 1 tsp. salt
- ¼ tsp. pepper
- Shake all vinaigrette ingredients together in a jar until combined.
- Coat each chicken breast in 1 Tbsp. of olive oil and grill until an internal temperature of 165˚F is reached.
- Slice the chicken breasts and plumcots.
- Assemble the salad with arugula, burrata, plumcots, grilled chicken, pistachios and a drizzle of the honey lemon vinaigrette.