Grilled Chicken Salad Bowl with Crunchy “Worms”

In med. bowl, combine soy sauce, vinegar, brown sugar, lime juice, sriracha sauce and oil for marinade. 

Place chicken breasts in container; pour one-third of the marinade over  chicken; reserve remaining marinade for dressing. Cover with plastic wrap and refrigerate at least 30 min.

Meanwhile, in large bowl, combine carrot, cucumber, apple, bean sprouts, bell pepper and celery; set aside.

Preheat grill to high. Remove chicken breasts from marinade and discard used marinade. Grill breasts 4 to 5 min. per side or until internal temperature reaches 165°F. Place chicken on plate to cool slightly.

When cool enough to touch, dice chicken breasts into 1/2-in. cubes. To bowl of vegetables, add lettuce, chicken, chow mein noodles, cashews and reserved unused marinade. Mix well to evenly distribute. 

To serve, divide salad equally among 4 med.-size bowls.