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Warm Kamut, Chicken, and Plum Salad

Servings: 4

The sweetness of plum counters the nuttiness of kamut and peppery arugula in this main dish salad. Substitute whatever stone fruit is in season if you prefer—apricots, peaches, or cherries all work well here. If kamut is unavailable, substitute wheat berries, farro, or bulgur; cook according to package instructions.


  • 1 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • 1/2 tsp. Aleppo pepper (or a pinch cayenne)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 1 cup kamut, soaked in cold water to cover for 8 hours or overnight, drained
  • 1 dried bay leaf
  • 2 medium cloves garlic, finely chopped
  • 1 tsp. grated fresh ginger
  • 12 oz. cooked chicken (store-bought rotisserie chicken is fine), cut or shredded into bite-size pieces (about 2 2/3 cups)
  • 2 tsp. finely grated lemon zest
  • 2-1/2 Tbs. fresh lemon juice
  • 1 large plum or other stone fruit, pitted and coarsely chopped (about 1 cup)
  • 3 oz. baby arugula leaves, loosely packed (about 4-1/2 cups)
  • 1/2 cup toasted walnuts, chopped
  • 2 oz. fresh goat cheese, crumbled

Nutritional Information

  • Calories (kcal) : 610
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 80
  • Sodium (mg): 1320
  • Carbohydrates (g): 39
  • Fiber (g): 6
  • Sugar (g): 7
  • Protein (g): 36


  • In a small bowl, combine the ground ginger, allspice, Aleppo pepper, 1/2 tsp. salt, and several grinds of black pepper.
  • In a medium saucepan, heat 1 Tbs. of the oil over medium heat. Add the spices, and cook, stirring, until fragrant, about 30 seconds. Add the kamut and toast lightly, stirring occasionally, about 2 minutes. Add 3 cups water, the bay leaf, and 1 tsp. salt, and bring to a boil over high heat, scraping up any spices stuck to the pan. Cover with the lid ajar, reduce to a simmer, and cook until the grains are just tender with a bit of chew, 25 to 30 minutes. Drain if there’s excess water. (The kamut can be cooked, cooled, and stored in a covered container in the refrigerator for 4 days or frozen for up to 3 months. Reheat before serving.)
  • In a large skillet, heat the remaining 2 Tbs. oil over medium heat. Add the garlic and ginger, and cook, stirring, until fragrant, about 30 seconds. Add the kamut, chicken, 1/2 tsp. salt, and a few grinds of pepper. Toss to combine until just heated through, about 2 minutes. Remove from the heat and toss with the lemon zest and juice. Add the plum and toss gently. Season to taste with salt and pepper.
  • Spread the arugula on a platter or divide among plates, and mound the salad on the arugula. Top with the walnuts and goat cheese, and serve.


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