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Sriracha Chicken Salad Recipe


1 (3 ounce) can sliced mushrooms, drained

1 medium onion, sliced into small wedges

1 sprig fresh parsley, chopped

2 tablespoons fresh lemon juice

1 tablespoon distilled white vinegar

1/2 cup white wine

3 cups chicken broth

2 cups water

1 teaspoon poultry seasoning

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon Cayenne pepper


Preheat the oven to 260 degrees F (120 degrees C). Place mushrooms and onion in a large, nonstick skillet over medium high heat. Remove from heat, and place on a plate or platter. Sprinkle with parsley and lemon juice. Sprinkle with vinegar; cook and stir until mushrooms are tender and vegetables are tender. Reserve 8 oz. of the mushrooms; throw away the rest. Place chicken broth in a large pot. Bring the water to a boil, add the wine and salt. Remove from heat, and add water. Simmer over medium heat for 3 hours, stirring occasionally.

Combine the chicken broth, chicken broth, water, poultry seasoning, salt, pepper and Cayenne pepper in a small bowl. Stir, and reserve remaining broth.