Srircha Chicken Salad
Recipe By: Terry Pogue
Chicken breasts -- bone in
Srirchi Chile Sauce
Soy Sauce
Garlic -- chopped
For the Salad Dressing
Mayonnaise
Yogurt
Lemon Juice
Siricha Chile Sauce
For the Salad
Chicken Breasts -- Skinned and cubed
Smoked Salt
Pepper
Red onion -- diced
Apple -- peeled and cubed
Celery -- diced
Belgian Endive
Mix the srircha with soy and chopped garlic in a zip lock bag. Add
the chicken,Refrigerate overnight. Next day roast at 350F for 35
minutes or until done. Then refrigerate until read to make the salad.
To make the salad dressing combine the Mayo with some yogurt. Add the
Srircha until you get a light pink color. I think it needed just a
bit of lemon juice.
Skin the chicken and cube, add the celery, apple, red onion, sprinkle
with smoked salt and pepper. Add some of the dressing. Arrange endive
leaves on plate and pile the chicken salad in the center.
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