Sriracha Chicken and Edamame Salad Sandwich

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.

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

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