Grilled Chicken Salad With Plum Vinaigrette

The first time I tasted a salad quite like this was at a small vineyard nestled in the hills of Napa Valley. The air was thick with the scent of ripening grapes, and the sun warmed my skin as I bit into grilled chicken and sweet plums nestled among crisp greens. The combination of smoky char, juicy fruit, and tangy vinaigrette was a revelation. It was more than just a salad; it was a symphony of flavors that perfectly captured the essence of summer. I knew then I had to recreate this magic at home, and after much experimentation, I’m thrilled to share this recipe with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 8 minutes
• Total Time: 38 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

• 1/3 cup white wine vinegar
• 1/4 cup plum preserves or 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 2×1-inch strips
• 4 medium plums
• 1 cup pea pods, halved crosswise
• 6 cups mixed salad greens, torn (romaine, red leafed lettuce)

Equipment Needed

• Wooden skewers
• Small mixing bowl
• Grill
• Small saucepan or microwave-safe casserole dish
• Large bowl

Instructions

1. Begin by soaking sixteen 5-6-inch long wooden skewers in water for 30 minutes. This will prevent them from burning on the grill.

2. While the skewers are soaking, prepare the vinaigrette. In a small mixing bowl, combine the white wine vinegar, plum preserves (or sweet and sour sauce), salad oil, ground coriander, and fresh coarse ground black pepper.

3. Reserve 1/4 cup of the vinaigrette for brushing on the chicken and plums during grilling. Set aside the remaining vinaigrette for dressing the salad.

4. Thread the chicken strips accordion-style onto 8 of the soaked skewers. This ensures even cooking and makes them easier to handle on the grill.

5. Cut each plum into 8 wedges. Thread the plum wedges onto the remaining 8 skewers.

6. Preheat your grill to medium-high heat. Grill the 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 inside. Turn the skewers occasionally to ensure even cooking.

7. During the last 3 minutes of grilling, add the skewered plums to the grill. Brush both the chicken and plums occasionally with the reserved 1/4 cup plum vinaigrette. The plums should be slightly softened and caramelized.

8. While the chicken and plums are grilling, cook the pea pods. You can do this in two ways:

   • Boiling: Cook the pea pods, covered, in a small amount of boiling water for 2 to 4 minutes, or until crisp-tender.
   • Microwaving: Place the pea pods and 2 tablespoons of water in a 1-quart microwave-safe casserole dish. Micro cook, uncovered, on 100% power (high) for 2 to 2 1/2 minutes, or until crisp-tender.

9. Regardless of your cooking method, drain the pea pods thoroughly once they are cooked to your liking.

10. In a large bowl, toss together the cooked pea pods and the mixed salad greens.

11. Arrange the pea pod and greens mixture, the grilled chicken skewers, and the grilled plum skewers on 4 dinner plates.

12. Serve immediately with the remaining plum vinaigrette drizzled over the salad.

Expert Tips & Tricks

• To prevent the chicken from drying out during grilling, consider marinating it in a portion of the vinaigrette for at least 30 minutes before threading it onto the skewers. This will add flavor and moisture.
• If you don’t have plum preserves, you can substitute with apricot preserves or even a touch of hoisin sauce for a similar flavor profile.
• For a richer flavor, try using toasted sesame oil in the vinaigrette instead of regular salad oil.
• Don’t overcrowd the grill. Grilling in batches ensures proper browning and prevents the chicken from steaming.
• Let the chicken rest for a few minutes after grilling before serving. This allows the juices to redistribute, resulting in a more tender and flavorful result.

Serving & Storage Suggestions

Serve this salad immediately after grilling the chicken and plums for the best flavor and texture. The warmth of the grilled components contrasts beautifully with the cool, crisp greens.

Leftovers can be stored separately in airtight containers in the refrigerator. The salad greens are best consumed fresh, but the grilled chicken and plums can be stored for up to 3 days. Reheat the chicken and plums gently in a skillet or microwave before adding them to fresh salad greens. The vinaigrette can also be stored in an airtight container in the refrigerator for up to a week.

This salad is not suitable for freezing, as the greens will become soggy and the texture of the chicken and plums will be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	287.1 kcal	N/A
Calories from Fat	107 g	38%
Total Fat	12 g	18%
Saturated Fat	1.8 g	9%
Cholesterol	65.8 mg	21%
Sodium	177.3 mg	7%
Total Carbohydrate	17 g	5%
Dietary Fiber	1.6 g	6%
Sugars	7.2 g	N/A
Protein	27.3 g	54%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Vegetarian/Vegan: Substitute the chicken with grilled halloumi cheese or marinated tofu.
• Different Fruit: Use peaches, nectarines, or apricots instead of plums for a similar sweet and tangy flavor.
• Spicy Kick: Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.
• Herbaceous: Incorporate fresh herbs like mint, basil, or cilantro into the salad for added freshness.
• Nuts & Seeds: Sprinkle toasted almonds, pecans, or sesame seeds over the salad for extra crunch and flavor.
• Cheese: Crumble goat cheese or feta cheese over the salad for a tangy and creamy element.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of vinegar for the vinaigrette?
A: Yes, balsamic vinegar or apple cider vinegar can be used as substitutes, although they will alter the flavor profile slightly. Balsamic will add a richer, sweeter note, while apple cider vinegar will provide a more tart flavor.

Q: Can I use pre-cut chicken tenders instead of cutting the chicken breast into strips?
A: Absolutely! Pre-cut chicken tenders can save time and are perfectly suitable for this recipe. Just be sure to adjust the grilling time accordingly, as tenders may cook slightly faster.

Q: What if I don’t have a grill?
A: You can use a grill pan on your stovetop or bake the chicken and plums in the oven. Preheat your oven to 400°F (200°C) and bake for approximately 15-20 minutes, or until the chicken is cooked through and the plums are softened.

Q: Can I make the vinaigrette ahead of time?
A: Yes, the vinaigrette can be made up to a week in advance and stored in an airtight container in the refrigerator. Just be sure to whisk it well before using, as the oil and vinegar may separate.

Q: Can I use frozen pea pods?
A: While fresh pea pods are preferred for their crisp texture, frozen pea pods can be used as a substitute. Just be sure to thaw them completely before cooking.

Final Thoughts

This Grilled Chicken Salad with Plum Vinaigrette is a dish that brings together simple ingredients in a way that creates a truly memorable culinary experience. The combination of smoky grilled chicken, sweet and tangy plums, and crisp greens, all tied together with the vibrant plum vinaigrette, is a guaranteed crowd-pleaser. I encourage you to try this recipe and make it your own by experimenting with different variations and substitutions. Whether you’re serving it at a summer barbecue or enjoying it as a light and healthy weeknight meal, this salad is sure to become a new favorite. Share your creations and feedback – I’d love to hear how it turns out!