Vietnamese Banh Mi Salad

• FOR THE CHICKEN:
• 1/2 cups Fish Sauce
• 1/2 cups Lime Juice
• 1/4 cups Sugar
• 4 cloves Garlic, Minced
• 1 whole Jalapeno, Chopped
• 1-1/2 teaspoon Salt
• 1 pound Chicken Breast
• FOR THE SALAD:
• 1 head Romaine Lettuce, Chopped
• 1 cup Shredded Carrots
• 1 cup Sliced Cucumber
• 1 bunch Radishes, Sliced
• 1 cup Roughly Chopped Cilantro
• 1 bunch Green Onions, Chopped
• 1/2 cups Hot Water
• 1/4 cups Rice Vinegar
• 1/4 teaspoons Crushed Red Pepper
• 1/2 teaspoons Salt
• 1/4 cups Sugar
• FOR THE DRESSING:
• 2 Tablespoons Reserved Vinegar Mixture
• 3 Tablespoons Light Mayonnaise
• 1 Tablespoon Olive Oil
• Salt And Pepper

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. Then 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. For the dressing, mix 2 tablespoons of the pickling liquid with mayo and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.

chicken, fish sauce, lime juice, ubc, garlic, salt, chicken, salad, head romaine lettuce, carrots, cucumber, cilantro, green onions, water, ubc, ubc, salt, ubc, dressing, light mayonnaise, olive oil, salt

Taken from tastykitchen.com/recipes/salads/vietnamese-banh-mi-salad/ (may not work)