Sriracha Chicken and Edamame Salad Sandwich

• 1 pound boneless, skinless chicken breast
• 1/2 cup mayonnaise
• 2 teaspoons Sriracha, or to taste
• 1/2 teaspoon chile powder
• 1/2 cup edamame, shelled and cooked
• Kosher or sea salt, to taste
• Fresh ground black pepper, to taste
• 8 slices of bread or 4 buns
• Arugula, alfalfa sprouts, sliced tomato and pickles, for serving (Optional)

1. In a large pot cover the chicken breasts with water.
2. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through.
3. Remove the chicken from the water and let cool.
4. Cut into 1/2-inch pieces and set aside.
5. In a large bowl, combine the mayonnaise, Sriracha and chile powder.
6. Stir in the chicken and edamame.
7. Season with salt and pepper, to taste.
8. Spread chicken salad over 4 slices of bread, top with desired toppings and cover with remaining slices of bread.

chicken, mayonnaise, sriracha, chile powder, edamame, kosher, fresh ground black pepper, bread, arugula

Taken from www.foodandwine.com/recipes/sriracha-chicken-and-edamame-salad-sandwich (may not work)