Spicy Chicken Salad
We have had a ton of chicken in the house lately, and Hubby is starting to get tired of it. Being the Clever Chick that I am, I plan on tricking him into eating as much of it as I can. I cubed up some baked chicken to make into chicken salad. Hubby loves spicy stuff, so I threw in some Sriracha, or Rooster sauce, to liven it up. You will need:
Dill, garlic salt, Sriracha, ranch dressing, mayo, chicken, celery, and peas.
I microwave the frozen peas in water, then drain it.
This is 2 or 3 chicken breasts, 3 celery stalks, and about 1/2 cup of peas. I like a high veggie to chicken ratio in mine.
I also like it moist, so let’s just say there’s probably an unhealthy amount of ranch and mayo in there. I added the Sriracha gradually, since it’s very spicy. I used maybe a teaspoon of garlic salt, and maybe two teaspoons of dill. I tend to cook by adding a little something, tasting, then adding more if I need to, which is why I’m terrible at giving real recipes.
Anyway, here’s what it looks like when complete. I usually just eat it with a fork, or on a salad, or wrapped up in a piece of lettuce. I have been obsessed with Sriracha, so expect more recipes with it in the future.
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