Grilled Chicken Salad With Plum Vinaigrette

• 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)

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.

white wine vinegar, preserves, salad oil, ground coriander, fresh coarse ground black pepper, chicken breast, plums, pea pods, mixed salad greens

Taken from www.food.com/recipe/grilled-chicken-salad-with-plum-vinaigrette-240708 (may not work)