|Sriracha grilled chicken salad and cheesy toast|
This is the best and easiest salad of all time. I did cheat with a couple ingredients such as authentic sriracha from the US, but you can get knock off sriracha from Barrio Chino to do the trick. My touch of jalepeno, chili jam, however, is only to be found at the farmer's market in San Francisco. Anyhow, it's a very basic lunch or dinner that I love.
Ingredients: Serves 2
1 bread roll
Cheese of your choice
1 small onion
1/4 kilo of cherry tomatoes
1 salad mix of shredded beets and carrots
2 chicken fillets or 1 large chicken breast, skinless
1/4 cup of mayo
1 large tablspoon of sriracha
1 tsp jalepeno jam (can substitute for honey or other fruit jam)
1/2 tsp honey
Directions: Whisk mayo, sriracha, jam, and honey together in a bowl. Add chicken and let marinate while preparing the salad. Slice onion into very thin slices and add to a pan with a somewhat generous amount of olive oil (this will become the dressing). Cook on very low heat for about 30 min or so until the onions are carmelized.
Prepare the salad by cutting the tomatoes in half and the avocado into bite-size pieces. Add to the beets and carrots and toss together with salt and pepper. When the onions are ready, turn off the heat and let them cool.
Add the chicken to a hot pan and let cook on high for a few minutes. This puts a nice sweet and spicy char on it. Turn the heat down a bit and flip the chicken over and continue cooking until done. Once ready, slice into thin strips.
Place cheese on bread and toast in the oven.
Add the onions and remaining oil from pan to salad and mix well. Add chicken slices to top. Take out the cheese toast and enjoy.