Grilled Chicken Salad With Plum Vinaigrette - cooking recipe

Ingredients

1/3 cup white wine vinegar
1/4 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)

Preparation

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.
To serve:
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.