Chopped Asian BBQ Salad
- 1 large boneless, skinless chicken breast
- 2 T. BBQ sauce
- 1 T. sriracha sauce
- 1 tsp. soy sauce
- 2 T. olive oil
- 1 T. lime juice
- 12 oz. mixed salad greens
- 2 medium carrots, peeled & cut into matchsticks
- 2 T. thinly sliced green onions
- 2 T. sliced almonds
Using either an indoor or outdoor grill, fully cook the chicken breast.
While the chicken is cooking, combine the BBQ sauce, sriracha sauce, soy sauce, olive oil, and lime juice in a small bowl and stir to combine. When the chicken is done, remove it from the heat and slice it into bite-sized pieces and place them in the bowl with the dressing. Set aside.
On two serving plates, arrange the salad greens, carrots, and green onions. Using a slotted spoon, remove the chicken pieces and add those to the plates as well. Sprinkle the plates evenly with the sliced onions and drizzle the salads with the remaining dressing in the bowl. Serve immediately.
- Yields: 2 servings
- Preparation Time: 20 minutes