This grilled chicken recipe turns a simple dish into an elegant meal. The salsa goes well with grilled fish and seafood, also.
2 T. seasoned rice vinegar 1/2 t. salt 1/8 t. coarsely ground black pepper 4 medium skinless, boneless chicken breast halves 1 pound ripe purple and/or green plums ( 4 medium) chopped 1/4 c. finely chopped red onion 1/4 c. finely chopped yellow pepper 1/4 c. loosely packed fresh cilantro leaves, finely chopped 1 jalapeno chile, seeded and finely chopped mixed baby greens (opt.)
In a pie plate or shallow dish, with a wire whisk or fork, combine vinegar, salt, and black pepper. Spoon half of vinegar mixture into medium bowl. Add chicken breasts to mixture in plate, turning to coat. Cover and refrigerate for 30 min. to marinate, turning occasionally.
Meanwhile, prepare grill and spray grill rack (away from heat source) with nonstick cooking spray. Prepare the plum sauce. Stir plums, red onion, yellow pepper, cilantro, and jalapeno into vinegar mixture left in bowl. Set plum salsa aside.
Place chicken breasts on grill over medium heat; discard marinade in pie plate. Grill chicken, turning once, until chicken loses its pink color throughout, 10-12 min., or until done. (If using a grill pan, spray pan with nonstick cooking spray and heat over medium heat until hot but not smoking. Add chicken breasts and cook, turning once, 10-12 minutes.)
To serve, place chicken on a bed of mixed baby greens if you like, and spoon plum salsa on top.