Gochujang Chicken Salad
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
METHOD
1.
Place chicken breasts, salt, and sugar in a medium saucepan and add cool water to cover.
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 70 degrees Celcius.
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.
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