Spicy Chicken Salad Bowl
What You Will Need
Ingredients
- 2- 4 oz. chicken breast
- 2 Tbsp. cooking oil
- 2 heads romaine lettuce, washed and cut
- 1 English cucumber, sliced
- 1 cup cherry tomatoes, halved
- 2 radishes, thinly sliced
- 1 avocado, halved and sliced
- 2 soft boiled eggs
- 1 red onion, thinly sliced
Marinade
- 2 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 tsp. black pepper
- ¼ tsp. cayenne pepper
- 3 cloves garlic, minced
Dressing
- ¼ cup Lee Kum Kee Sriracha Mayo
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- salt and pepper to taste
Made with
Lee Kum Kee products
How to make it
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In a small bowl, combine the Lee Kum Kee Panda Brand Cooking Soy, black pepper, cayenne pepper, and minced garlic. Mix well then add the chicken breast, gently massaging for about a minute.
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In a medium sized skillet over medium high heat, add oil and wait till it gets hot. Then gently place the chicken down. Searing and cooking on each side for about 5-7 minutes or until cooked through at 165°F. Let it cool, then slice.
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While the chicken is cooking, begin building each salad bowl adding lettuce, cucumbers, tomatoes, radishes, avocados, eggs and onions.
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In a small bowl, combine the Lee Kum Kee Sriracha Mayo, olive oil, and lemon juice. Mix well to combine. Season with salt and pepper to taste and set aside to use as dressing.
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Place chicken over the prepared bowl and drizzle on the dressing.
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