Sriracha Grilled Chicken Salad - cooking recipe

Ingredients

2 boneless chicken breast halves
2 tablespoons sriracha hot chili sauce
1 teaspoon vegetable oil
salt
4 slices bacon, cooked and crumbled (for super kicked up flavor see Bacon With Sriracha and Brown Sugar)
mixed salad green
4 thin slices red onions
12 grape tomatoes, halved
parmesan cheese (shredded or grated)
asian sesame vinaigrette

Preparation

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.
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 1/4 inch slices; set aside. This step can be done early in the day or even the day before.
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.
Drizzle over salad dressing.