Verry Cherry Plum, Roasted Chicken & Barley Salad with Cherry Plum Pomegranate Vinaigrette

Verry Cherry Plum, Roasted Chicken & Barley Salad with Cherry Plum Pomegranate Vinaigrette

Ingredients:

Salad:

1 cup Trader Joe’s 10 Minute Barley

2 ½ cups low sodium chicken broth

1 ½ cups (about 10) Verry Cherry Plums, pitted and sectioned

1 ½ cups shredded roasted chicken or rotissere chicken

1 ½ cups arugula

1 cup feta cheese

1/2 cup toasted slivered almonds

Dressing:

1/2 cup (about 5) Verry Cherry Plums, pitted and sectioned

2 tablespoons Trader Joe's Pomegranate Vinegar

4 tablespoons olive oil

kosher salt & fresh ground pepper

Directions:

1. Combine 1 cup barley and 2 ½ cups low sodium chicken broth to pot with a lid. Bring to boil over high heat, reduce heat, cover and simmer for 10 minutes. Remove from heat and let stand covered for 5 minutes. Transfer to a bowl, drizzle with olive oil and let cool.

2. Clean, pit and section 15 Verry Cherry Plums (we love using this easy how to pit a plum video below). Use 10 Cherry Plums for the salad about 5 (1/2 cup) for the dressing.

3. In your food processor, combine your reserved ½ cup of Cherry Plums, Trader Joe’s Pomegranate Vinegar, olive oil and blend until smooth and there are no longer any fruit pieces. Season with kosher salt and fresh ground pepper to taste and let chill.

4. When you are ready to serve. Toss your barley, arugula and roasted chicken together and transfer to serving platter or dishes. Drizzle with dressing. Top with toasted almonds and feta cheese.

This technique for pitting plums from Spring Warren, author of The Quarter-Acre Farm, will come in handy when you need plums for pies, chutneys, tarts, or just eating! ======================CHOW.com========================= CHOW Tips are the shared wisdom of our community.