Inspiration can come from anywhere…
Last week I sat looking at a list of over 30 recipe ideas for the blog with no desire to make any of them. I like to cook what I crave, and though the ideas I had already were good, I just wasn’t craving any of them at the time. I decided to poll followers of my blog’s Facebook page for what flavors you guys are loving right now. There were lots of good suggestions, but the one that immediately got my recipe-inventing wheels turning was… Sriracha sauce!
As soon as I heard the word I knew I wanted to make a chicken salad with lots of fruity spicy sriracha! I often mix sour cream and sriracha together to make a dipping sauce for panko-crusted chicken, so I knew this same concept would work perfectly in chicken salad form.
Sriracha is a Thai hot sauce made from chili peppers, distilled vinegar, garlic, sugar, and salt. You may have heard of it referred to as Rooster Sauce, due to the giant rooster that appears on the bottle of the most popular brand. Whatever you call it, it’s a mild, fruity sauce that tastes great on almost anything. I love it on a burger or squeezed over fried rice.
Spicy Sriracha Chicken Salad
A spicy Thai take on chicken salad with the fruity flavor of hot Sriracha sauce.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Just over 3 cups
Ingredients
- 2 skin-on bone-in chicken breasts (makes about 3 cups shredded roast chicken)
- 1/4 cup sour cream
- 1 heaping tbsp. Japanese mayo (or other thick style mayo)
- 2 tbsp. Sriracha sauce
- 2 scallions (sliced thinly)
- 1 tbsp. sesame seeds
Cooking Directions
- Dry chicken breasts thoroughly with a paper towel and rub all over with a bit of olive oil. Bake on a parchment-lined baking sheet at 400F degrees for 40 minutes. Allow to cool completely.
- Remove and discard skin. Use your hands to pull the chicken from the bone and tear into small pieces.
- In a large mixing bowl, combine shredded chicken with all other ingredients and mix thoroughly. Serve on bread, a croissant, or over a salad as desired. Store in an air-tight container in the refrigerator for up to 4 days.
I ate that sandwich for lunch right after photographing it and was in spice heaven. It’s definitely got a kick to it, but I didn’t think it was overwhelmingly spicy. If you’re sensitive to spice though, feel free to dial back the amount of sriracha you add. Start with just one tablespoon and taste it to see if you like it as is. And if you’re a lunatic, add even more!
Thanks again for all the awesome recipe inspiration. Anyone else wanna chime in with a flavor you’re loving right now? Who knows, maybe it’ll end up inspiring my greatest recipe creation of all time! A recipe to crash Pinterest! If only in my dreams…
This is so perfect! I miss sriracha (high in sodium so I can’t eat it for 3 more days…). BUT after that, I want this. With bacon.
Laura @ Sprint 2 the Table recently posted..Eating for Abs + WIAW
You deserve all the bacon you can eat for your dedication to that asparagus diet.
My jealously levels are on HIGH after seeing that you got to eat that gorgeous sandwich. It looks like it belongs in a museum! So yummy……
Carol @ Lucky Zucca recently posted..Thankful Thursday
Why thank you! I have to say I’m really enjoying the leftovers, even bought more croissants today to accomodate them!
Oh wow. Everything about this is beyond my cultural frame of reference. Creamy, mayo-y “salads” freak me the heck out, but I trust you, SO I’M LOST IN A MAZE OF CONUNDRUMS RIGHT NOW HOW AM I SUPPOSED TO FEEL I DON’T KNOW.
Hannah recently posted..Pumpkin Peanut Puff Pudding, Vegan and Gluten-free
I actually grew up hating all these creamy “salads” because, at least in the South, they tend to be more mayo than chicken. *Shudder* It wasn’t until I tried making them myself and replaced most of the mayo with sour cream, and greatly reduced the sauce quantity overall, that I found that I actually like them. So I totally get the revulsion to this type of thing if it hasn’t been in your culinary vernacular your whole life, as I was grossed out by it too just for completely different reasons. Egg salad though…NOPE.
You had me at Sriracha! We go through bottles of it! This is really so creative and beautiful! On my “must make ASAP” list!
Caroline recently posted..5 Recipes for Cinco de Mayo
Thanks! We’re heavy sriracha users in this house too. It really is good, I ended up having it for lunch 5 days in a row!
I love spicy mayo too! I should make chicken salad with it. Wonderful idea! Pinned.
Nami | Just One Cookbook recently posted..Custard Pudding カスタードプリン
I can tell already that this is going to be something I make all the time now. I was sad to run out of it even after having it for lunch for like 5 days straight!
I made this tonight…DELICIOUS! I added some fresh cilantro and basil and also added some finely chopped red peppers. It gave this already delicious recipe a little extra complexity! Might be good with a little ginger as well?
So glad you liked it! I’ve probably made this 5 or 6 times now and I’ve found that I like it better with tons more sriracha. Your additions sound great, and ginger is a fantastic idea!
excellent recipe! thank you so much for sharing
jazz recently posted..Slow cooker shredded chicken
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