¾cupBlue Plate® Light Mayonnaise with Greek Yogurt
2tablespoonssriracha chili sauce or to taste
½teaspoonkosher salt
1cupsliced pickles
4sandwich buns
Instructions
Preheat oven to 400F. Place the chicken in a bowl and season with salt, pepper, and olive oil. Lay the chicken on a baking sheet and bake for approximately 20 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool to room temperature. (SKIP THIS STEP by using rotisserie or leftover chicken!)
Dive the chicken into small pieces and transfer to a mixing bowl. Add red onion, celery, scallions, cilantro, mint, Blue Plate® Light Mayonnaise with Greek Yogurt, sriracha, and ½ teaspoon salt; stir to combine.
Toast all the buns until golden brown. Place a large spoonful of salad on the bun and top with pickle slices.