I used to work at a coffee shop that sold chicken salad sandwiches. Every morning, we would bake up a large batch of chicken breasts to shred. This is a very easy, basic recipe to cook a lot of chicken breasts quickly. They turn out juicy, and you can slice them or shred them to keep on hand in your fridge or freezer. If you cut them up, you can spread them out on a parchment paper covered cookie sheet to freeze. Once frozen, transfer them into a freezer bag, and thaw as necessary. It is much cheaper than the frozen cooked chicken that you can get a grocery store. I know that a picture of it once it is baked looks kinda gross, but I promise that it tastes incredible.
Easy Cooked Chicken
- 6 chicken breasts
- 1 tbsp poultry seasoning // I used McTwigan Rubba Chicken, which you can buy here
- 1 cup of water
- Preheat oven to 350 degrees.
- Spread out the chicken in a 9×13 baking sheet.
- Sprinkle poultry seasoning over the top of the chicken. Pour water over the top of the chicken.
- Cover with foil tightly and bake for about 40 minutes, or until the chicken reaches 160 degrees. // Be careful when pulling the chicken out of the oven and when removing the foil because the water is super hot. If your chicken isn’t up to temperature, just lightly place the foil back on top before you place it back in the oven . There is no need to cover it tightly.
- Remove breasts, and discard the liquid. Use the chicken however you would like. // I used two breasts in the recipe below.
I was in the mood for something a little spicier than what we used to serve at the coffee shop, so I decided to make a spicy, chicken salad using a sauce similar to one that I have used to make this recipe for bangin’ shrimp. You can vary the spiciness of this by adding in more or less sriracha. I made mine slightly spicier than I was comfortable with because I knew that the avocados would cool it down slightly.
Bangin’ Chicken Salad Taco
- 2 cooked chicken breasts
- 1/4 cup mayonnaise
- 4 minced scallions, white and green parts
- 3 tbsp thai sweet chili sauce
- 2 tsp sriracha // I am pretty wimpy when it comes to spicy food, so this was barely spicy for my husband. He added more to his once his tacos were made.
- ground black pepper
- soft tortilla shells
- vegetables // I had avocados on hand, but lettuce, shredded carrots, cucumbers, celery, etc would be good too
- Slice chicken breasts into medium-small pieces.
- Mix together the mayo, scallions, chili sauce, and sriracha in a medium bowl.
- Mix in chicken and season with black pepper. Taste, and adjust ingredients if needed.
- Make into tacos using your favorite veggies.