Quail 'Chicken Salad' with Cherry Plums & Black Walnuts by Sara Calvosa Olson

"This recipe also works great with leftover grilled chicken or even a store-bought rotisserie chicken if you want to try it before committing to the quail—whatever makes your life easier."

We are so excited to share this recipe from Sara Calvosa Olson for her Quail “Chicken Salad” with Cherry Plums and Black Walnuts, excerpted from her first cookbook, Chimi Nu’am.

Hear Sara in our live show on the “State of California Cuisine” here:

'The State of California Cuisine' is Native, Black, Arab, and More

Sara writes in Chimi Nu’am¹:

This recipe also works great with leftover grilled chicken or even a store-bought rotisserie chicken if you want to try it before committing to the quail—whatever makes your life easier. This salad utilizes cherry plums because it seems that wherever I am, there is a cherry plum tree that has escaped its garden, with the help of birds and squirrels scattering pits across the landscape. My fancy Oneida friend Dean shared with us the tip about finger limes, and if you are able to find them, they will blow your quail salad into the stratosphere. Serve the salad between two slices of toasted acorn bread for added deliciousness.