Total Time
45mins
Prep 30 mins
Cook 15 mins

This recipe, from the cooking blog A Spicy Perspective, is wonderful. I did tweak the dressing a bit to add a bit of spice.

Ingredients Nutrition

Directions

  1. Combine the ingredients for the chicken marinade in a baking dish. Place the chicken in the marinade. Cover and refrigerate for at least 30 minutes.
  2. Meanwhile, chop the vegetables for the salad. Mix the hot water, vinegar, red pepper and salt in a medium bowl. Stir to dissolve the sugar. Reserve 2 tablespoons of this pickling liquid for the dressing. Place the cucumbers and radishes in the mixture to pickle. Toss and set aside.
  3. Preheat the grill to medium heat. Grill the chicken for 5 minutes per side, then cover with foil and let it rest for 5 minutes before slicing.
  4. Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
  5. Mix 2 tablespoons of the pickling liquid with mayo,fish sauce, lime juice, sriracha sauce, and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.
Most Helpful

5 5

Wow, the list of ingredients is loooooong. I was beginning to think you were really that long-winded front person for the Home Shopping Network. ;-) Made with a few modifications, but still STUPENDOUS flavor!