Ensalada de pollo tailandesa dulce y picante

Ingredientes

• 2 Skinless Boneless Chicken Breasts (about 400g) – cooked and shredded or diced
• 1 TBLS Thai Sweet Chili Sauce (I use Amoy’s)
• 3/4 cup Mayonnaise (you can use Light Mayo or substitute with Greek Yogurt if desired. Check to make sure your mayo is gluten-free if needed.)
• 2 TSP Sriracha Sauce
• 1 + 1/4 TSP freshly squeezed Lemon Juice
• 1 TBLS Coriander – chopped
• 1 Spring Onion (Scallion) – chopped
• 2 Garlic Cloves – minced
• 3/4 TSP Smoked Paprika
• 3/4 TSP Coarse Ground Black Pepper
• 1/4 TSP Kosher Salt
• 1/4 TSP Garlic Powder
• 1/4 TSP Onion Powder
• 1/4 TSP Chicken Powder (optional – I recommend Lee Kum Kee’s Premium Chicken Bouillon Powder without MSG)
• 1/4-1/2 TSP Ground Cayenne, to taste
• 1/4-1/2 TSP Crushed Red Chili Pepper Flakes, to taste

Preparación

1. 1

   For the Chicken: Add the chicken breasts to a pot of boiling water and cook until done – about 10-13 minutes depending on the size of the chicken breasts. Remove the chicken from the heat and drain the water. Set aside in a bowl and allow the chicken to completely cool. Once cool enough to handle, shred the chicken either by hand or with two forks.

2. 2

   Chopping: Chop up the coriander, scallion and garlic.

3. 3

   For the Sweet & Spicy Thai Chicken Salad: Add all the ingredients to a large bowl and mix with a spoon until everything is fully combined.

4. 4

   To Serve: Spread the chicken salad on your favorite type of bread, a tortilla to make a wrap, or spoon into Butter or Bibb lettuce to make lettuce cups, or top off your salad with it. Add your favorite sandwich toppings (I used sliced red onions, tomatoes, butter lettuce, and pepper jack cheese) and enjoy!