Banh Mi Chicken Salad

Ingredients

• 1  birds eye chili sliced (such as sriracha)
• 0.3 cup vietnamese caramel sauce (see below)
• 0.3 cup pickled carrots 
• 2 medium chicken breasts 
• 2 medium vietnamese caramel chicken breasts sliced (see below)
• 4 servings cilantro leaves to taste
• 2 cups cucumber sliced
• 0.3 cup pickled daikon radish 
• 0.3 cup fish sauce 
• 2 tablespoons fish sauce 
• 1 clove garlic grated
• 2 cloves garlic chopped
• 2 teaspoons ginger grated
• 2  green onions sliced
• 6 cups lettuce sliced
• 0.3 cup juice of lime ( - 2 limes)
• 2 tablespoons juice of lime ( - 1 lime)
• 2 tablespoons mayonnaise 
• 2  birds eye chilies sliced
• 1  shallots diced finely
• 1 small shallots diced finely
• 0.3 cup banh mi dressing (see below)
• 0.3 cup sugar 
• 0.5 cup sugar 
• 0.3 cup water 
• 2 tablespoons water 

Equipment

• frying pan
• sauce pan

Directions

1. Assemble the salad, toss in dressing and enjoy!
2. Heat the water and sugar in a large frying pan over medium heat and simmer until it turns a deep golden brown, about 15-20 minutes.
3. Mix the fish sauce, lime juice, and water and carefully add it to the pan, then heat until the caramel dissolves.
4. Add the chili, garlic and shallots and simmer until tender, about a minute.
5. Add the chicken and simmer until cooked, about 4-6 minutes per side and set aside.Increase the heat to medium-high and simmer the sauce until it thickens, about 3-5 minutes.
6. Serve the chicken topped with the reduced caramel sauce.
7. Mix everything and enjoy.
8. Heat the water and sugar in a small sauce pan over medium heat and simmer until it turns a deep golden brown with hints or reds and blacks, about 15-20 minutes.Carefully add the water and stir until the caramel has melted into it.