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Plumcot Salad with Honey Lemon Vinaigrette

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.

Plumcots

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!

Plumcot Salad with Honey Lemon Vinaigrette
Plumcot Salad with Honey Lemon Vinaigrette
Cook time:
10min
Prep time:
5min
Total time:
15min

Servings:
1-2

Ingredients

For the Salad

  • Arugula
  • BelGioioso burrata
  • Pistachios
  • 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

Instructions

  1. Shake all vinaigrette ingredients together in a jar until combined.
  2. Coat each chicken breast in 1 Tbsp. of olive oil and grill until an internal temperature of 165˚F is reached.
  3. Slice the chicken breasts and plumcots.
  4. Assemble the salad with arugula, burrata, plumcots, grilled chicken, pistachios and a drizzle of the honey lemon vinaigrette.

Plumcot Salad with Honey Lemon Vinaigrette

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