Grilled Chicken Salad With Plum Vinaigrette – a delicious recipe with white wine vinegar, preserves, salad oil, ground coriander, fresh coarse ground black pepper, chicken breast. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
290
kcal
Calories
16
g
Fat
35
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Grilled Chicken Salad With Plum Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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