Southwestern Sriracha Chicken Salad

My new favorite way to make grilled chicken is coating it in Sriracha Chili Sauce just before cooking. It gives the chicken SO much flavor with a hint of spiciness. You can use this sauce on a variety of different things such as: hot dogs, sauces, pastas, soups, chicken etc..

I made a large batch of grilled chicken with Sriracha this week and used it on a salad and nachos (as seen below) and we used the leftovers to make sandwiches for lunch.
**The recipe below calls for 1 package of chicken but you can double that if you would like leftover chicken for another use


Southwestern Sriracha Chicken Salad 
Makes 2 servings (plus extra chicken)

Ingredients:
1 package of thin sliced chicken breasts (use high quality natural chicken such as Murray's or Harvestland, it makes a difference in taste and texture)
1/4 cup Sriracha Chili Sauce
1 large head of romaine lettuce
1/2 cup cherry tomatoes-halved
1/2 avocado- diced
1/2 cup fresh or frozen corn (boil fresh corn for 5-10 minutes and defrost frozen corn)
1/4 - 1/3 cup canned black beans-rinsed well
3 scallions-cut into 1/2 inch pieces-both light and dark green parts
1/2 cup shredded or cubed cheddar cheese

1. Brush all sides of the chicken breast with Sriracha sauce. Coat a large no stick skillet with canola oil and bring to med-high heat. Cook chicken about 2-3 minutes per side until browned and cooked through. (I like to place a lid or something heavy on top of chicken to ensure its browning evenly.) Remove chicken and set aside.

2. To prepare the salad: chop 1 large head of romaine lettuce and place in a large serving bowl. Add cherry tomatoes, diced avocado, corn, scallions, black beans and cheese. (I like to roast my scallions in a 400 degree oven for 5-10 minutes until they start to turn slightly brown. Just make sure to coat them in a little olive oil before roasting. Allow to cool before adding to salad)

3. Slice chicken into strips and place on top of salad. Toss with dressing and serve.

For the dressing: I used the juice of 1 lime, 1 tbsp red wine vinegar, 3-4 tbsp olive oil, salt and pepper. You can use any dressing you like with this salad. A creamy avocado dressing would be great as well.

My new favorite way to make grilled chicken is coating it in Sriracha Chili Sauce just before cooking. It gives the chicken SO much flavor with a hint of spiciness. You can use this sauce on a variety of different things such as: hot dogs, sauces, pastas, soups, chicken etc..

I made a large batch of grilled chicken with Sriracha this week and used it on a salad and nachos (as seen below) and we used the leftovers to make sandwiches for lunch.
**The recipe below calls for 1 package of chicken but you can double that if you would like leftover chicken for another use


Southwestern Sriracha Chicken Salad 
Makes 2 servings (plus extra chicken)

Ingredients:
1 package of thin sliced chicken breasts (use high quality natural chicken such as Murray's or Harvestland, it makes a difference in taste and texture)
1/4 cup Sriracha Chili Sauce
1 large head of romaine lettuce
1/2 cup cherry tomatoes-halved
1/2 avocado- diced
1/2 cup fresh or frozen corn (boil fresh corn for 5-10 minutes and defrost frozen corn)
1/4 - 1/3 cup canned black beans-rinsed well
3 scallions-cut into 1/2 inch pieces-both light and dark green parts
1/2 cup shredded or cubed cheddar cheese

1. Brush all sides of the chicken breast with Sriracha sauce. Coat a large no stick skillet with canola oil and bring to med-high heat. Cook chicken about 2-3 minutes per side until browned and cooked through. (I like to place a lid or something heavy on top of chicken to ensure its browning evenly.) Remove chicken and set aside.

2. To prepare the salad: chop 1 large head of romaine lettuce and place in a large serving bowl. Add cherry tomatoes, diced avocado, corn, scallions, black beans and cheese. (I like to roast my scallions in a 400 degree oven for 5-10 minutes until they start to turn slightly brown. Just make sure to coat them in a little olive oil before roasting. Allow to cool before adding to salad)

3. Slice chicken into strips and place on top of salad. Toss with dressing and serve.

For the dressing: I used the juice of 1 lime, 1 tbsp red wine vinegar, 3-4 tbsp olive oil, salt and pepper. You can use any dressing you like with this salad. A creamy avocado dressing would be great as well.