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!
cups mixed salad greens, torn (romaine, red leafed lettuce)
Serving Size: 1 (224) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 107 g38 %
Total Fat 12 g18 %
Saturated Fat 1.8 g9 %
Cholesterol 65.8 mg
Sodium 177.3 mg
Dietary Fiber 1.6 g6 %
Sugars 7.2 g28 %
Protein 27.3 g
Soak sixteen 5-6-inch long wooden skewers in.
water for 30 minutes.
For the vinaigrette:
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.
Thread chicken strips accordion-style on skewers. Cut each plum into 8 wedges; thread onto remaining 8 skewers.
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.
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.
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.