Spicy Chicken Salad

• 1 approximately 2-lb. chicken, roasted by your preferred method (I use Barbara Kafka's high heat method)
• 1/2 cup good mayonnaise
• 1 tablespoon rice vinegar
• 1-2 tablespoons sriracha
• 1/2 teaspoon grated fresh ginger
• 2-3 dashes of fish sauce
• 1 tablespoon each, minced Thai basil and fresh cilantro
• 1 scallion, finely sliced
• 1/2 cup finely chopped sweet bell pepper (red, orange, or yellow)
• 1/2 cup chopped sugar snap peas
• 1/2 cup seeded and finely chopped English cucumber (peel left on)
• salt

1. After the chicken has been roasted, let it cool to room temperature (in the meantime, take off the crispy skin and hand it out to all those waiting for lunch as something splendid to nibble on). Once cool, remove the meat from the bones and use your fingers to shred it all into bite-sized pieces. (Save the carcass for making stock, of course!) Transfer the chicken to a large bowl and toss with a couple of pinches of salt.
2. In a small bowl, whisk together the mayo, rice vinegar, 1 Tbs. sriracha, ginger, fish sauce, basil, cilantro and scallion. Pour this dressing over the chicken and toss. Taste and if you'd like more heat and flavor (you know you do), add the second Tbs. of sriracha and toss again.
3. Add the bell pepper, snap peas, and cucumber and toss until everything is well coated with the dressing. Taste and add additional salt or fish sauce to taste.
4. Serve over a bed of lettuce sprinkled with finely chopped, toasted peanuts if you can eat nuts. Or, go all banh mi style, and stuff the salad into sliced baguettes along with some smashed avocado and some more cilantro and cucumber slices.rnThis salad will keep in the refrigerator for a couple of days, but you will likely have to stir it up again before serving to reincorporate the juices from the cucumber that accumulate.

chicken, mayonnaise, rice vinegar, sriracha, ginger, fish sauce, basil, scallion, sweet bell pepper, sugar snap peas, cucumber, salt

Taken from food52.com/recipes/18300-spicy-chicken-salad (may not work)