Sriracha Grilled Chicken Salad

gailanng's Note:

Should know by now, I'm in luuuuuuurrrrrrrrrrve with Sriracha Chili Sauce. Marinating time not included.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 2 boneless chicken breast halves
• 2 tablespoons sriracha hot chili sauce
• 1 teaspoon vegetable oil
• salt
• 4 slices bacon , cooked and crumbled (for super kicked up flavor see Bacon With Sriracha and Brown Sugar)
• mixed salad green
• 4 thin slices red onions
• 12 grape tomatoes , halved
• parmesan cheese (shredded or grated)
• asian sesame vinaigrette

Directions:

1. Wash and pat dry chicken breast halves. Place chicken in a plastic baggie along with sriracha chili sauce and oil, squishing to evenly disperse marinade. Refrigerate and marinade 4 hours.
2. Remove marinated breast and pat dry. Sprinkle with salt. Place breasts under broiler or on grill, cooking until no longer pink in center and juices run clear, about 5-10 minutes on each side. Let cool then cut into diagonal ¼ inch slices; set aside. This step can be done early in the day or even the day before.
3. Divide between 2 plates the mixed greens, tomato halves and red onion. Place on top one cut-up breast per plate then top with bacon and sprinkle with Parmesan cheese.
4. Drizzle over salad dressing.

Reviews

[SweetsLady]

Yummy salad! All of us were saying what a great lunch it was! I used turkey bacon and also made my own dressing to go on top. Thank you for sharing!