Sriracha Chicken salad

I decided to start making “mom lunches” to help myself actually eat lunch. One of my top recommendations was chicken salad. I am not usually a fan of the traditional chicken salad, so I thought maybe a chicken salad that was similar to the cucumber salad I enjoy making so much would be good. Here’s how I made it:

Ingredients:

For the chicken mixture:

• 3 chicken breasts, cooked and shredded

• 1/4-1/2 cup avocado oil mayonnaise

• 2 tbsp-1/4 cup sriracha

For the actual chicken salad:

1. 1/2 a cucumber, sliced

2. 1/4 a red onion, sliced

3. 1 tbsp coconut aminos

4. Rice seasoning and white sesame seeds, sprinkled on top

Method:

1. Cook your chicken until it reaches 165 internally. I used the instant pot to cook frozen chicken breasts by separating them and then cooking on high pressure for 13 minutes

2. Shred your chicken and allow to cool thoroughly in the refrigerator

3. I chose to create just the chicken mixture and then make the chicken salad throughout the week by adding the cucumbers and onions to the amount of chicken I wanted to eat. I felt that this was the best way to not have the cucumbers get mushy.

4. According to google, the chicken mixture can be kept in the refrigerator for 3-4 days

Let me know if you guys try this one and what you think! :)