Chicken and Escarole Salad - Kidney Kitchen
Chicken and Escarole Salad This is an unusual but delicious combination that pairs Italian prune plums of late summer with the bitterness of escarole, sweet
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Ingredients
- ¾ pound chicken thighs, boneless, grilled or sautéed
- ½ head (4 cups) escarole, torn into bite-sized pieces
- 8 prune plums or 5 medium purple plums, pitted and sliced
- ¼ cup almonds, chopped
- ½ red onion, sliced thinly
- 3 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- Pepper, to taste
- Sea Salt, to taste (optional)
- Crusty bread (optional)
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