Warm Chicken Salad with Asian Plum Sauce

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 Serves


  • 3 teaspoons olive oil
  • 6 boneless skinless chicken breast halves
  • 1 1/2 16-oz. cans purple plums in juice drained, rinsed and pitted
  • 1 1/2 tablespoons packed brown sugar
  • 3/8 teaspoon ground ginger
  • Sea salt and freshly ground black pepper to taste
  • 1/8 teaspoon crushed red pepper flakes
  • 1 1/2 cloves garlic pressed
  • 6 cups shredded Chinese cabbage
  • 1 1/2 cups bean sprouts
  • 1 1/2 tablespoons thinly sliced green onion with top


  • Heat the oil in a skillet over medium heat; cook chicken breast halves, turning once, for about 10 minutes or until done.
  • In a blender, place next 6 ingredients (plums through crushed red pepper flakes) in a blender or food processor; cover and blend on high speed or process for about 30 seconds or until smooth; transfer to a saucepan and bring to a boil; remove from heat.
  • Arrange cabbage, bean sprouts and green onion on dinner plates; top with chicken and plum sauce.


NUTRITION: 222 Calories (kcal); 4g Total Fat; (15% calories from fat); 30g Protein; 2g Fiber; 18g Carbohydrate; 68mg Cholesterol; 126mg Sodium. Food Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.
SERVING SUGGESTION: Brown rice and stir-fried snow peas.
VEGETARIAN: Use tofu instead of chicken. Cooking time will be less.
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