Sriracha Chicken and Edamame Salad Sandwich

This delicious Asian-inspired chicken salad is stuffed with spicy Sriracha chicken and healthy edamame.

  • Total Time:
  • Servings: 4

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  • 1 pound boneless, skinless chicken breast
  • 1/2 cup mayonnaise
  • 2 teaspoons Sriracha, or to taste
  • 1/2 teaspoon chile powder
  • 1/2 cup edamame, shelled and cooked
  • Kosher or sea salt, to taste
  • Fresh ground black pepper, to taste
  • 8 slices of bread or 4 buns
  • Arugula, alfalfa sprouts, sliced tomato and pickles, for serving (Optional)

How to make this recipe

  1. In a large pot cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces and set aside.

  2. In a large bowl, combine the mayonnaise, Sriracha and chile powder. Stir in the chicken and edamame. Season with salt and pepper, to taste.

  3. Spread chicken salad over 4 slices of bread, top with desired toppings and cover with remaining slices of bread.

Contributed By Photo © Todd Porter & Diane Cu Published March 2014

455959 recipes/sriracha-chicken-and-edamame-salad-sandwich 2014-08-19T20:13:51+00:00 Todd Porter and Diane Cu barbecue-cookout|game-day|american|asian|sandwiches|4|web-exclusive|lunch|snack march-2014 recipes,sriracha-chicken-and-edamame-salad-sandwich 455959

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