Vietnamese Banh Mi Salad

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• For The Vietnamese Chicken

• 1  lb chicken breast
• 1⁄2 cup fish sauce
• 1⁄2 cup lime juice
• 1⁄4 cup sugar
• 4  garlic cloves, chopped
• 1  jalapeno, chopped
• 1 1⁄2 teaspoons salt

• For the Vietnamese Salad

• 1  cup  sliced cucumber
• 1  bunch radish, sliced
• 1  bunch green onion, chopped
• 1  cup  shredded carrot
• 1  cup  roughly chopped cilantro
• 1  head romaine lettuce, roughly chopped
• 1⁄2 cup  hot tap water
• 1⁄4 cup rice vinegar
• 1⁄4 cup sugar
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon salt

• For the Banh Mi Dressing

• 3  tablespoons light mayonnaise
• 1  teaspoon fish sauce
• 1  lime, juice of
• 1  tablespoon sriracha sauce
• 1  tablespoon olive oil
•  salt and pepper

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.