• Sriracha Chicken Salad



1 ½ lb Tree Range boneless, skinless chicken pieces

2 Tbsp. avocado oil

2 tsp. salt

1 tsp. black pepper

¼ cup mayo

1 Tbsp. Dijon mustard

2 Tbsp. Sriracha (or to taste)

1 Tbsp. lime juice

3 green onions, thinly sliced

3 stalks celery, thinly sliced

2 small carrots, shredded

¼ cup cilantro


Pat dry chicken pieces, then season with salt and pepper. Place oil in a medium-high pan until shimmering, then place chicken pieces in the pan and cook for 3-4 minutes, then flip and cook until they’ve reached an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the pan and rest on a plate while you prepare the sauce. Mix the mayo, Dijon, Sriracha, and lime juice together.  Prepare your onions, celery, carrots, and cilantro. Afterward, shred your chicken. Add chicken and veggies to the sauce, then stir to combine. Add extra Sriracha, mayo, salt, and pepper to taste. Serve on Baker’s Field Good ‘Wich bread, toast, in lettuce cups, or crackers. For a shortcut, use pre-made meat or pull the cooked meat off of a Seward Co-op deli rotisserie chicken.

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