Ingredients Jump to Instructions ↓

  1. 2 boneless chicken breast halves

  2. 2 tablespoons sriracha hot chili sauce

  3. 1 teaspoon vegetable oil salt

  4. 4 slices bacon , cooked and crumbled

  5. 4 thin slices red onions

  6. 12 grape tomatoes , halved parmesan cheese (shredded or grated) asian sesame vinaigrette

Instructions Jump to Ingredients ↑

  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. ?


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