Spicy chicken salad
Indulge in the bold flavors of a spicy chicken salad, bursting with zesty seasonings and fresh ingredients. This vibrant dish will take your taste buds on a delicious culinary adventure.
Ingredients:
- 1 approximately 2-lb. chicken, roasted by your preferred method (I use Barbara Kafka's high heat method)
- 1/2 cup good mayonnaise
- 1 tablespoon rice vinegar
- 1-2 tablespoons sriracha
- 1/2 teaspoon grated fresh ginger
- 2-3 dashes of fish sauce
- 1 tablespoon each, minced Thai basil and fresh cilantro
- 1 scallion, finely sliced
- 1/2 cup finely chopped sweet bell pepper (red, orange, or yellow)
- 1/2 cup chopped sugar snap peas
- 1/2 cup seeded and finely chopped English cucumber (peel left on)
- salt
Instructions:
- Once the roasted chicken has cooled down, allow it to reach room temperature and remove the crispy skin to share with eagerly awaiting lunch guests. Afterward, separate the meat from the bones and use your hands to tear it into small pieces. (Remember to keep the remains for preparing stock!) Place the shredded chicken in a large bowl, season with a sprinkle of salt, and mix well.Combine mayonnaise, rice vinegar, 1 tablespoon of sriracha, ginger, fish sauce, basil, cilantro, and scallion in a small bowl. Drizzle this sauce over the chicken and mix. Taste it, and if you desire more spiciness and flavor, add the extra tablespoon of sriracha and mix once more.Mix in the bell pepper, snap peas, and cucumber until they are evenly coated with the sauce. Adjust seasoning with more salt or fish sauce if needed.Present the salad on a bed of lettuce and top with finely chopped toasted peanuts, if nut consumption is suitable. Alternatively, create a banh mi-inspired dish by filling sliced baguettes with the salad, mashed avocado, and additional cilantro and cucumber slices. The salad can be refrigerated for a couple of days, but you may need to gently stir it before serving to redistribute the cucumber juices that have settled.
Summary:
- Calories: 3442 kcal
- Fat: 271 g
- Protein: 227 g
- Carbs: 12 g
- Potassium: 2768 mg
- Magnesium: 281 mg