Best Gluten Free Chicken Salad With Plum Sauce Recipes

GRILLED CHICKEN SALAD WITH PLUM VINAIGRETTE

Steps:

• 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.

GLUTEN-FREE CHICKEN SALAD WITH PLUM SAUCE

Steps:

• Mix plum sauce, water, vinegar, cornstarch and mustard.
• Spray wok or 12-inch skillet with cooking spray; heat over high heat. Add chicken; stir-fry about 2 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute.
• Stir in plum sauce mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove chicken mixture from wok. Refrigerate about 30 minutes until cool. Serve over salad mix.