Sriracha Grilled Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Should know by now, I'm in luuuuuuurrrrrrrrrrve with Sriracha Chili Sauce. Marinating time not included. 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 1/4 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.
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