Chef Alex Cekala from Willow Tree Poultry Farm was in the Rhode Show Kitchen making Sriracha and Avocado Chicken Salad!

Prep time: 5 minutes

Servings: 4-6Ingredients:

Sriracha Lettuce Wraps

1/2 lb Sriracha chicken salad

3 long leaves of Romaine Lettuce

Shredded Carrots

Diced red onion

Bean sprouts

Toast points with Avocado Chicken Salad

1 lb avocado chicken salad

4-8 slices of bread

3 tsp. Oil or butter

Fresh dill weed

Sour cream


Sriracha Lettuce Wraps

1.) Lay out and divide the salad between the lettuce wraps

2.) Arrange toppings onto the salad

Toast points with Avocado Chicken Salad

1.) Remove crust from the slices of bread and flatten

2.) Cut flatten bread into triangle shapes

3.) Coat the bread in either oil or melted butter to ensure crispy toast points

4.) Bake in oven for 4-7 mins at 375 degrees

5.) Remove bread and let cool

6.) Scoop desired amounts of avocado chicken salad onto the toast points

7.) Top with small amount of sour cream and a sprig of dill

8.) Serve chilled