Chili Crisp Chicken Salad Sandwich
This recipe has legitimately hamstrung my social media for months now. I made this chili crisp chicken salad sandwich recipe all the way back in October — even got all the photos shot and edited — but in the ensuing months I just wasn’t able to find the words for it. It’s easy to find words to go with a flashy, exciting recipe, but that’s not what this is. This is simple. It’s just a really good chicken salad.
There is a lot of pressure to only put out the best of your work, to maintain a certain standard. The trouble is, the better you get at something, the higher that standard creeps. Then perfectionism creeps in, and you create something good, but you are afraid to share it.
That’s what happened here. I was stuck. But I saw something on social media the other day that was exactly what I needed to hear. It was a post from author Amie McNee that read: “How to defeat perfectionism: Make shitty art. Do it every day.”
So, here I am, defeating perfectionism. I hope you enjoy it.
Chili Crisp Chicken Salad
Ingredients
- 3 cups diced cooked chicken
- ½ cup mayonnaise
- 3 tbsp chili crisp I suggest lao gan ma
- 2 tsp rice vinegar
- ½ cup finely diced red onion
- ½ cup finely diced celery
- salt to taste
Instructions
- This one is pretty simple. Just mix it all together in a bowl and then toss it on some toasted bread with lettuce, roll it up in a tortilla, or eat it straight out of the bowl with crackers. It’s enough for about four sandwiches.
- You can make it with a rotisserie chicken or poach some chicken breast yourself. Just simmer a couple of chicken breasts in salted water or broth until they're cooked through, then let them rest a few minutes before dicing them.