By boiling the chicken breasts, it keeps them juicy unlike grilling or roasting, which can dry-out the bird if you’re not paying attention. Make this the night before for a delicious packed lunch the next day.
Courtesy of Karon Liu.
1 boneless, skinless chicken breast
2 thick slices sandwich bread
2 Tbsp mayonnaise
1 tsp Sriracha sauce
¼ cup onion, finely minced*
chili flakes (optional)
1. In a pot of boiling water, boil the chicken breast until it is no longer pink in the middle.
2. Using a fork (and another fork or a pair of tongs to hold down the chicken), shred the chicken into thin threads.
3. In a bowl, mix the shredded chicken, mayonnaise, Sriracha, and chili flakes together.
4. Assemble the sandwich. Serve with a side of crudités.
5. *The key to a good chicken (or tuna) salad is to have a sweet crunch in the mix. If you don’t like onions, you can try for milder green onions or even apples that have been diced into tiny bits.
See more: Chicken, Hot and Spicy, Lunch
https://www.foodnetwork.ca/recipe/sriracha-chicken-salad-sandwich/14850/