I like to call this my “Absent-minded lunch” for those times when I have a million other things going on and don’t have the attention span to keep an eye on the stove. 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. This also works for frozen chicken breasts; just toss them into the boiling water and they should be ready in 20 minutes.
I prefer shredding the chicken for a finer texture that’ll keep the meat from falling out (don’t you hate it when cubes of chicken fall out of your sandwich?). Make this the night before for a delicious packed lunch the next day.
Sriracha Chicken Salad Sandwich
1 boneless, skinless chicken breast
2 thick slices sandwich bread
2 Tablespoons mayonnaise
1 teaspoon Sriracha sauce
1/4 cup onion, finely minced*
Chili flakes (optional)
- In a pot of boiling water, boil the chicken breast until it is no longer pink in the middle.
- Using a fork (and another fork or a pair of tongs to hold down the chicken), shred the chicken into thin threads.
- In a bowl, mix the shredded chicken, mayonnaise, Sriracha, and chili flakes together.
- Assemble the sandwich. Serve with a side of crudités.
*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.
Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.