Apple and Fennel Salad with Grilled Chicken
20 min
Crisp apple, crunchy walnuts, and creamy blue cheese — this comes together in under 20 minutes and feels way fancier than the effort involved.
saladchickenquick
Sweet, tangy plums with roast beef and a honey-lime dressing — a salad that actually feels like a proper meal.
Instructions
- 1
Cut the plums in half and remove the stones. Melt the butter in a hot frying pan and fry the plum halves until golden.
- 2
Dice the onion finely and fry in a pan until translucent. Turn down the heat, then add the rest of the dressing ingredients — honey, lime juice, and water. Strain out the onion and set it aside.
- 3
Cut the plums into wedges. Arrange the salad mix in a bowl or on a plate, then lay the roast beef and plum wedges on top.
- 4
Drizzle some of the dressing over the salad, scatter a little of the fried onion over the roast beef, and serve the rest of the dressing on the side.
Per average serving
401
Calories
kcal
28
Protein
g
32.7
Carbs
g
18.7
Fat
g
3.3g
Fiber
23.7g
Sugar
66mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
401
Calories
kcal
28
Protein
g
32.7
Carbs
g
18.7
Fat
g
3.3g
Fiber
23.7g
Sugar
66mg
Sodium
Tips from the kitchen
- Fry the plums cut side down first and leave them alone for a minute or two. You want a golden face on them, not mush, so don't keep flipping them around.
- When you add the honey, lime juice and water to the onion pan, keep the heat low. Honey scorches fast on high heat and turns bitter.
- Strain the onion out but hang on to it. The dressing carries the flavor it gave up, and the fried bits go on top of the beef at the end.
- Slice the roast beef thin and let it come up from fridge-cold before serving. Ice-cold beef tastes flat against the warm plums.
- Dress the salad right before you eat. The lime dressing wilts the leaves quickly if it sits.
Ways to vary it
- Swap the plums for nectarines or ripe pears if that's what you've got. Both take well to a quick fry in butter.
- A handful of toasted walnuts or pumpkin seeds scattered on top adds some crunch, if you like a bit of texture.
- Crumble a little blue cheese or feta over the beef for a saltier version.
Storage & leftovers
Best eaten the day you make it, since the dressed leaves go soft fast. If you want to prep ahead, keep the dressing, fried onion, plums and beef in separate containers in the fridge for up to two days and assemble when you're ready. It doesn't freeze.
What to serve with it
A piece of crusty bread to mop up the dressing is all you need. A cold glass of white wine or sparkling water with lime fits the lighter feel.
UC
By Untrained ChefPublished 12 June 2026 · Updated 11 July 2026
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