3 boneless, skinless chicken breast halves
1 cup cucumber slices
2 carrots, grated
1 onion, grated
1 teaspoon sriracha vinegar
1 teaspoon ground black pepper
1/2 cup olive oil
1/4 cup honey
Melt 3 tablespoons chicken broth in a medium bowl to about 1/2 cup. Remove chicken breasts and place in a large bowl. In a small bowl, combine cucumber slices and carrots; stir until well coated; cover and refrigerate.
Mix chicken, carrots, onion, vinegar, black pepper, olive oil and honey and place salad in large bowl. Cover and refrigerate until serving.