Grilled Chicken Skewers With Asian Pear Slaw

• 2 tablespoons lower-sodium soy sauce
• 2 tablespoons minced fresh ginger
• 1 tablespoon chopped shallots
• 1 tablespoon fish sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon minced garlic
• 1 pound chicken breast tenders
• 2 cups shredded cabbage (such as Savoy)
• 1 cup julienne-cut daikon radish
• 1/2 cup julienne-cut carrot
• 1/2 cup shaved red onion
• 1/3 cup canola oil
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro leaves
• 1/4 cup chopped fresh basil
• 2 3/4 teaspoons fish sauce
• 1 teaspoon dark sesame oil
• 1 cup julienne-cut Asian pear or Granny Smith apple

1. To prepare skewers, whisk together first 6 ingredients in a bowl; pour into a zip-top plastic bag. Add chicken; seal bag. Refrigerate at least 1 hour (or up to 12 hours), turning bag occasionally.
2. To prepare slaw, combine cabbage and next 9 ingredients in a bowl; let stand 30 minutes. Stir in pear.
3. Heat a grill or grill pan over medium-high heat. Remove chicken from bag; discard marinade. Thread 1 tender onto each of 8 (8-inch) skewers. Add to grill; grill 4 minutes on each side or until done. Serve with slaw.

lower, fresh ginger, shallots, fish sauce, rice wine vinegar, garlic, chicken, cabbage, juliennecut daikon radish, juliennecut carrot, shaved red onion, canola oil, lime juice, fresh cilantro, fresh basil, fish sauce, dark sesame oil, juliennecut asian pear

Taken from www.myrecipes.com/recipe/grilled-chicken-skewers-asian-pear-slaw (may not work)