Sriracha Grilled Chicken Salad

• 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

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.

chicken breast halves, chili sauce, vegetable oil, salt, bacon, mixed salad green, thin slices red onions, grape tomatoes, parmesan cheese, asian sesame vinaigrette

Taken from www.food.com/recipe/sriracha-grilled-chicken-salad-436620 (may not work)