Grilled Chicken Banh Mi Salad

(based on a recipe in Sunset Magazine, July 2012)

(bánh mi - a classic Vietnamese sandwich)

2 boneless, skinless chicken breast halves (1-1/2 lb total)

4 T hoisin sauce, divided

½ t Chinese 5-spice powder

1 T reduced-sodium soy sauce

2 T vegetable oil, divided

2 T lime juice

1 T Thai or Vietnamese fish sauce

1 cucumber, seeded and cut into 2” matchsticks

1 medium carrot, cut into thin matchsticks

4 oz jicama, cut into matchsticks (optional – or use daikon or radishes or zucchini)

1 red Fresno or red jalapeno chile, halved lengthwise and sliced

½ head iceberg lettuce, shredded

Cilantro, Thai basil, and mint leaves

Heat grill to medium. With a sharp knife, halve chicken pieces horizontally almost all the way through, then open up like a book. Put chicken in a bowl and add 2 tablespoons hoisin, the five-spice powder, soy sauce, and 1 tablespoon of oil, tossing to coat.

Grill chicken, turning once, until cooked through, about 10 minutes. Let rest 10 minutes, then slice diagonally into wide chunks.

Mix remaining 2 tablespoons hoisin and 1 tablespoon oil, plus the mayo, lime juice and fish sauce in a small bowl. Set aside.

Divide the shredded lettuce among 4 plates. Add cucumber, carrot, jicama and pepper, then with the chicken. Drizzle with the lime dressing and top with the cilantro, basil and mint leaves.