Sweet Chile Lime Chicken Salad

Green Girl Goodies, July 2012 inspired by Chef “E” Eric Sundstrom

This delicious take on the chicken salad was inspired by a former co-worker, amazingly talented chef and dear friend Eric Sundstrom.  Eric and I worked together for 2 years with an awesome team feeding the people at the Electronic Arts headquarters.  One of the best jobs I have ever had not only because of the people I met but because of what I learned from them while cooking and working there.  Most importantly, I learned not to cut corners and to take pride in all food I put forth both in regard to taste and presentation. 

Eric was and is always great about documenting his adventures in cooking.  I saw his Sweet Chile Chicken Salad stuffed in an avocado on Facebook and was immediately motivated to create a version of my own to enjoy states away.  Eric’s creativity with a myriad of ingredients has never ceased to amaze and encourages me to push my own envelope.

One love Chef E :)

Yield approximately 3 ¼ cups

FOR THE CHICKEN:

8 oz Chicken Breast, boneless/skinless with tender

Sweet Chile Lime Marinade:

2 tb Sweet Chile Sauce (preferably Mae Ploy)

1 tb Lime Juice

1 tb Extra Virgin Olive Oil

2 tsp Kosher Salt

1 tsp Garlic Powder

-          Combine all ingredients excluding the chicken the blend well.

-          Pour the marinade over the chicken and place into a container, making sure it is all covered.

-        Marinate for at least a ½ hour up to 2 hours.  Grill or bake until cooked thoroughly to 165 degrees and still moist.  Baste with the marinade occasionally throughout the cooking process.

-          Once cooked set aside the chicken to cool completely before using.  While the chicken cools, begin preparing the other ingredients.

FOR THE SALAD:

1 ½ c Sweet Chile Lime Chicken Breast, cooked and small diced*

¾ c Red Onion, small dice

½ c Red Pepper, small dice

½ c Celery, small dice

2 tb Cilantro, minced

2 tsp Jalapeno, minced with the seeds

¼ c Mayonnaise

1 tb Lime Juice

½ tsp Kosher Salt

15 turns of freshly cracked Black Pepper

-          Dice the cooled chicken into small cubes.

-          Mix all of the ingredients together and let stand for at least 30 minutes or up to 3 days properly refrigerated.

SERVING OPTIONS:

1 ea Avocado

3 ea Thick (1/4”) Slices Roma Tomato

2 ea Bread, sliced

Inspired by Chef E and excited about this lighter way to enjoy chicken salad, I cut an avocado in half and removed a little extra from the middle to make more room for the salad. 

-          Next fill the center of the hollowed out avocado with the chicken salad.

My boyfriend was looking for a slightly more filling meal so we made his chicken salad into a sandwich. 

-          First I used the middles I had removed from my hollowed out avocado and spread them on the bread.

-          Then I placed the tomatoes on top, then the salad.

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