1/4 cup olive oil, divided
6 skinless, boneless chicken breast halves
1/2 cup honey miso paste
2 tablespoons honey for garnish
Heat 1/2 cup olive oil in a large skillet over medium heat. Add chicken, stir-fry and cook until no longer pink; drain. Remove chicken; discard. Heat remaining olive oil in skillet over medium heat.
In a mixing bowl, stir together olive oil, honey, miso and honey and stir in chicken. Add chicken to skillet, spoon chicken mixture into skillet, cook over medium heat, stirring constantly, until chicken is golden brown, about 5 minutes. Transfer chicken to a 9x13 or 9x13 pan. Add plum salad and sauce; stir-fry for 1 minute. Transfer chicken to sauce; pour sauce over chicken. Sprinkle top with parsley and top with lemon pepper. Cover and refrigerate overnight.
Stir-fry chicken in olive oil mixture over medium heat, stirring occasionally, until golden brown, about 20 minutes. Transfer chicken to a metal bowl, and dredge in honey mixture.