Source: dLife

Barbecued chicken breasts marinated in rice vinegar and served with homemade plum salsa.

Servings

2 tbsp seasoned rice vinegar
0.5 tsp salt
0.12 tsp black pepper , freshly ground
4 boneless skinless chicken breasts
1 lb fresh plum slices , chopped
0.25 cup fresh chopped red onion , finely chopped
0.25 cup chopped yellow bell peppers , seeded and finely chopped
0.25 cup fresh cilantro , finely chopped
1 Chile Peppers, jalapeno, whole , seeded and finely chopped
4 cup salad greens

1 Mix the vinegar, salt, and black pepper with a whisk in a pie plate, spoon half into a medium bowl.
2 Add chicken breasts to pie plate, turn to coat, cover, and refrigerate about 30 minutes.
3 Spray grill rack of barbecue with nonstick cooking spray (do not spray over heat source), heat barbecue.
4 Make plum salsa in bowl with remaining vinegar mixture from step one. Add the plums, red onion, yellow pepper, cilantro, and jalapenos, set aside.
5 Place chicken on grill over medium heat and throw out marinade from pie plate. Grill chicken until it is cooked throughout, about 10 to 12 minutes.
6 Serve chicken on top of mixed greens and spoon plum salsa on top.

Make sure the plums are nice and ripe, this makes a sweeter salsa. Plum salsa can also be used to add flavor to plain fish.