Spicy Chicken Salad
2 lb boneless chicken thighs
A generous sprinkling (1 tsp-ish) of:
4 oz cream cheese
2 Tbl sriracha hot sauce
Toss the chicken with the seasonings and spread it out evenly over a sheet pan.
Roast at 375 for 20 minutes or until the internal temperature of the chicken is 155-160F. Cool the chicken completely.
Add the cream cheese to a microwave safe bowl, and microwave for 20 seconds to soften it up and make it easier to add the other ingredients.
Stir the sriracha in with the cream cheese and add the chicken. Shred the chicken as you mix it with the cream cheese/sriracha mixture.
Add more salt and sriracha to taste.
Good on celery, in lettuce wraps, as a salad, maybe with an egg on top for breakfast. Who knows?