Sriracha Grilled Chicken Salad

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

• Ready In: 30 mins
• Serves: 2

Ingredients

• 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.