Eating alone? Here’s how to eat well,
Just because you eat alone doesn’t mean you can’t eat well. Herein, our new feature about how to make delicious dishes in small batches.
You know Sriracha is trending when you can buy T-shirts of the Thai chili sauceat Walmart and Pringles offers Sriracha-flavoured chips.
While the exact origins of this tangy, spicy sauce remain unconfirmed (it is said to have originated in the town of Si Racha in the east coast of the Gulf of Thailand), the story of the most popular brand of Sriracha (the one with the rooster logo and green cap) is as American as Heinz. Sauce-maker David Tran fled to Los Angeles from a communist Vietnam in 1980 and began bottling his own sauces to sell to Chinese restaurants. His products, especially the Sriracha, took off and now 688 hectares of jalapeno peppers are farmed in L.A. to meet global demand for his sauces.
Sriracha has made its way into every dish imaginable. Spicy Srirachamayo combo makes a killer chicken salad sandwich.
The tanginess of the Sriracha complements the mayonnaise and adds life to something as boring as boiled chicken breast. Play up the East Asian flavours with fresh herbs such as cilantro, parsley or dill or make a pseudo banh mi by adding pickled daikon and carrots.
Be sure to load up your sandwich with plenty of salad greens and other vegetables to meet your daily veggie quota.
If you know you’re going to be too busy to cook in the days ahead, make multiple servings of the chicken salad ahead of time (portion one breast per serving) and store in an airtight container in the fridge for up to three days. When you’re hungry or rushing out the door, simply scoop it on toast or an avocado half or wrap it in a whole-wheat tortilla or taco shell.
Sriracha Chicken Salad Sandwich
1 boneless, skinless chicken breast 1 tsp (5 mL) Sriracha sauce, or more if you like it spicier 2 tbsp (30 mL) mayonnaise 1 tbsp (15 mL) chopped green onion Herbs of your choice such as cilantro, parsley or dill Salt and pepper, to taste 2 slices of crusty bread or 1 demi baguette, sliced open 2 slices of mild cheese such as Swiss or Gouda (optional) Optional toppings: Sliced tomatoes, spinach or torn lettuce leaves; thinly sliced onions; sautéed mushrooms; sliced pickles; pickled daikon or carrots; roasted vegetables (peppers, eggplant), sprouts, hot peppers Fill a medium-sized pot with water and bring it to a boil. Put chicken breast in water and cook until it is no longer pink in the middle, about 8 to 10 minutes. Remove the chicken from the pot and finely shred with a fork or your fingers. Set aside. In a bowl, combine the Sriracha, mayonnaise, green onions and any herbs you wish to add. Mix the shredded chicken until the meat is evenly coated with t he spicy mayonnaise. Season with salt and pepper to taste. In a toaster oven or conventional oven set at 350F (180C), toast the bread with slices of cheese (if desired) until the bread is lightly toasted and the cheese has melted. Spoon spicy chicken on one side. Add your choice of toppings. Serve immediately. Makes 1 serving.