Sriracha Chicken Salad Sandwich

  • prep time10 min
  • total time 20 min
  • serves 1

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.

447 Ratings
Directions for: Sriracha Chicken Salad Sandwich


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

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