For #SaladJam #9, I decided to make a Grilled Vietnamese Chicken Salad with Pickled Mayo Dressing.
I got the idea from one of my FAVORITE food blogs, http://www.aspicyperspective.com/2013/01/vietnamese-chicken-salad.html
You can have the grilled chicken on a salad, sandwich, or alongside a bowl of rice. However, since I am doing this #Saladjam, I decided to eat it on a salad.
Here is how you make this Grilled Vietnamese Chicken Salad with Pickled Vinegar Mayo Dressing
Make a marinate with 1/4 cup fish sauce, 1/4 cup light soy sauce, 1/2 tablespoon sriracha chili sauce, 1 tablespoon minced garlic, 1 tablespoon fresh lime juice, 1 tablespoon honey, 4 tablespoons hot water, and 1 tablespoon finely chopped red onions. Mix well in a resealable container, and add 1 pound fresh chicken breast to mix. Cover and place in refrigerator overnight or for at least 4 hours.
When chicken is done marinating, remove from refrigerator. Lightly coat a grill pan with oil, and place on high heat. Once hot, remove excess marinate from chicken and place on grill pan. Grill on both sides until chicken is done.
Once done, allow chicken to rest before slicing.
Before assembling salad, you need to make the pickled vinegar mayo dressing.
Mix 2 tablespoon reserved vinegar from pickled vegetables (a spicy perspective has a great recipe for pickling vegetables within the link provided), 2 tablespoons mayo, 1/2 tablespoon olive oil, 1 teaspoon sesame oil, 1 teaspoon fish sauce, 1 teaspoon hoisin sauce, and 1 teaspoon sugar. Mix well and set aside.
To assemble salad, add chopped romaine lettuce to a plate. Top with pickled veggies (cucumbers, radishes, carrots). Add sliced grilled chicken. Drizzle with the pickled vinegar dressing. Finish off salad with crushed peanuts, chopped green onions, and roughly chopped cilantro.