Gochujang Chicken Salad

This tasty crispbread brings all the flavor of toasted sesame seeds and pure sea salt, simply without the gluten! They contain no lactose ingredients, 60 calories per slice, and are Non-GMO Project verified. Make them your go-to-choice for a smart and satisfying snack!
Made with:
Gluten Free Sesame & Sea Salt

Ingredients
1 BONELESS SKINLESS CHICKEN BREAST
1/2 TABLESPOON FINE SEA SALT
1/2 TABLESPOON SUGAR
1/2 DL MAYONNAISE
1 TABLESPOONS GLUTEN-FREE GOCHUJANG
1/2 TABLESPOON LEMON JUICE
2 GREEN ONIONS, THINLY SLICED
4 WASA GLUTEN-FREE SESAME AND SEA SALT CRISPBREADS
1 AVOCADO, PITTED AND THINLY SLICED
CHOPPED CILANTRO
BLACK SESAME SEEDS
How to:
1.
Preheat oven to 350℉. Line a sheet pan with parchment paper.
2.
Place over medium heat, cover, and bring to a gentle simmer, adjusting the heat as needed to prevent boiling, until the chicken is cooked through and the internal temperature reaches 165 degrees F.
3.
Use tongs to transfer the chicken to a cutting board and let cool until cool enough to handle.
4.
Cut chicken into smaller pieces
5.
In a medium bowl whisk to combine mayonnaise, gochujang, and lemon juice.
6.
Stir in diced chicken and green onions.
7.
Top each crispbread with a couple slices of avocado, then pile the chicken salad on top.
8.
Garnish with cilantro and sesame seeds.