Directions

1. Using a meat mallet, tenderize the chicken breasts until even. Cut in half to make 4 pieces of chicken.
2. In a medium bowl, combine the ketchup, honey, brown sugar, soy sauce, ginger, garlic, salt and Sriracha, whisk to combine. Add the chicken, cover and marinate for 1-6 hours.
3. When ready to cook eat grill or large cast iron skillet medium-high heat. Cook on each side for 6-8 minutes, or until chicken is an internal temperature of 165°F. Remove and allow to rest and then slice.
4. Meanwhile, heat a large skillet over medium heat. Add the vegetable oil.
5. Add the asparagus, sauteing for 3-4 minutes or until a light char forms. Add the scallions and almonds, cooking for another 2-3 minutes. Remove and set aside.
6. Evenly divide lettuce, roasted red peppers, cooked asparagus mixture and sliced chicken between four large salad bowls or plates. Top with ginger dressing and toasted sesame seeds.
7. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.