Spicy Chicken Salad
Nothing is better than a crunchy piece of endive lettuce filled with a meaty and flavorful chicken salad, and this spicy, Asian-infused version is nothing short of mouthwatering! The ginger and Sriracha sauce really pack a punch in this mixture. This recipe is also a great way to use up leftover chicken breasts or roasted chicken! If you have a sweet tooth, adding grapes and nuts to this recipe will add a bit of sweet crunch to your spice.
Serves 3
1 pound chicken breasts (about 3 large breasts)
Pinch salt and pepper
1⁄2 cup Paleo Mayo (see recipe in Chapter 5)
11⁄2 tablespoons Sriracha sauce
1 tablespoon freshly chopped cilantro
1⁄2 teaspoon freshly grated ginger
1⁄2 cup finely chopped celery
1 green onion, thinly sliced
1 head endive lettuce
- Preheat oven to 350°F.
- Sprinkle chicken breasts with salt and pepper and place on a foil-lined baking sheet, sprayed with nonstick spray. Bake for 30 minutes, until cooked through. Remove chicken from oven and chill in refrigerator.
- Once chilled, shred the chicken with your hands. Place shredded chicken in a medium mixing bowl with remaining ingredients (except for the lettuce). Fold ingredients together until blended. Serve scooped into endive lettuce leaves.
