Grilled Chicken Salad With Plum Vinaigrette

What a beautiful salad this is! Grilling brings out the natural sweetness of the plums. A wonderful presentation, it's easy, awesome flavors, a recipe you will love and the family will request again and again!

• Ready In: 38 mins
• Serves: 4

Ingredients

• 1⁄3 cup white wine vinegar
• 1⁄4 cup  bottled plum sauce or 1⁄4 cup plum preserves or 1⁄4 cup  sweet and sour sauce
• 3  tablespoons  salad oil
• 1⁄4 teaspoon ground coriander
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1  lb boneless skinless chicken breast, cut into 2x1-inch strips
• 4  medium plums
• 1  cup  pea pods, halved crosswise
• 6  cups  mixed salad greens, torn (romaine, red leafed lettuce)

Directions

1. Soak sixteen 5-6-inch long wooden skewers in.
2. water for 30 minutes.
3. For the vinaigrette:
4. Combine vinegar; plum sauce, preserves, or sweet-and-sour sauce; oil; coriander;; and pepper in a small mixing bowl. Reserve 1/4 cup for brushing sauce; set aside remaining vinaigrette for salad dressing.
5. Thread chicken strips accordion-style on skewers. Cut each plum into 8 wedges; thread onto remaining 8 skewers.
6. Grill skewered chicken on the rack of an uncovered grill directly over medium high coals for 8 to 10 minutes or until the chicken is tender and no longer pink, adding the skewered plums during the last 3 minutes and brushing occasionally with the 1/4 cup plum vinaigrette.
7. Meanwhile, cook pea pods, covered, in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. (Or place pea pods and 2 tablespoons water in a 1-qt. microwave-safe casserole. Micro cook, uncovered, on 100% power (high) for 2 to 2 1/2 minutes or until crisp-tender). Drain.
8. To serve:
9. Toss together pea pods and greens in a large bowl. Arrange pea pod mixture; chicken, and plums on 4 dinner plates. Serve with remaining plum vinaigrette.