Sweet, smoky, crisp and fresh – this grilled plum salad with golden “popcorn” chicken is the kind of dish that makes weeknight cooking feel a little special.
Juicy plums are charred just enough to bring out their natural sugars, adding a warm, caramelised note that pairs beautifully with crunchy, bite-sized chicken pieces. Nothing beats the authenticity of picking a plum from the tree and biting into the smooth, unwrinkled, shiny skin, your teeth breaking through the crunch that is the flesh.
It’s colourful, full of texture and ideal for relaxed entertaining or an easy midweek supper. Serve it slightly warm so the flavours mingle – and don’t be surprised if it becomes a regular on your table.
Grilled plum salad with
Ingredients
POPCORN CHICKEN
- 250ml (1 cup) buttermilk
- 1 egg
- 500g panko breadcrumbs
- small handful fresh thyme leaves
- salt and freshly ground black pepper, to taste
- 4 chicken breasts, cubed
- sunflower oil, to deep-fry
BASIL DRESSING
- 2 handfuls fresh basil leaves
- 2 garlic cloves, peeled and crushed
- 100ml olive oil
- 30ml (2 tbsp) golden syrup
- squeeze of lemon
- salt and freshly ground black pepper, to taste
SALAD
- 4 plums, halved and chargrilled
- 200g goat’s cheese
- 2 handfuls fresh basil leaves
- 2 handfuls fresh microherbs
- 100g roasted and salted cashew nuts
Instructions
For the popcorn chicken, whisk the buttermilk and egg together in a mixing bowl until combined. In another bowl, combine the crumbs and thyme and season to taste.
Dip the cubed chicken in the buttermilk mixture, followed by the breadcrumbs, combining well to coat thoroughly. Transfer the crumbed chicken to a plate and place in the fridge, 30 minutes.
For the basil dressing, place all of the ingredients in a blender and blitz until smooth. Season to taste.
Heat the oil in a deep fat fryer or deep pot to 180°C (use a sugar thermometer to check the temperature) and fry the chicken until brown and crispy, 5 minutes.
To serve, arrange all of the salad ingredients on a platter and drizzle with the basil dressing.
ALSO SEE: Roasted beetroot, pickled red onion and goat’s cheese salad
Roasted beetroot, pickled red onion and goat’s cheese salad
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
