Vietnamese Banh Mi Salad - cooking recipe

Ingredients

For The Vietnamese Chicken
1 lb chicken breast
1/2 cup fish sauce
1/2 cup lime juice
1/4 cup sugar
4 garlic cloves, chopped
1 jalapeno, chopped
1 1/2 teaspoons salt
For the Vietnamese Salad
1 cup sliced cucumber
1 bunch radish, sliced
1 bunch green onion, chopped
1 cup shredded carrot
1 cup roughly chopped cilantro
1 head romaine lettuce, roughly chopped
1/2 cup hot tap water
1/4 cup rice vinegar
1/4 cup sugar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
For the Banh Mi Dressing
3 tablespoons light mayonnaise
1 teaspoon fish sauce
1 lime, juice of
1 tablespoon sriracha sauce
1 tablespoon olive oil
salt and pepper

Preparation

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.
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. Reserve 2 tablespoons of this pickling liquid for the dressing. Place the cucumbers and radishes in the mixture to pickle. Toss and set aside.
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.
Place the romaine lettuce on dinner plates, topped with carrots, pickled cucumbers and radishes, sliced chicken, cilantro and green onions.
Mix 2 tablespoons of the pickling liquid with mayo,fish sauce, lime juice, sriracha sauce, and olive oil. Whisk well and salt and pepper to taste. Drizzle over the top of the salads.