Gochujang Chicken Salad

2 1 tablespoon 1 tablespoon ⅓ cup 2 tablespoons 1 tablespoon 4 8 1

boneless skinless chicken breasts fine sea salt sugar mayonnaise gluten-free gochujang lemon juice green onions, thinly sliced WasaⓇ Gluten-Free Sesame and Sea Salt Crispbreads avocado, pitted and thinly sliced Chopped cilantro Black sesame seeds

Place chicken breasts, salt, and sugar in a medium saucepan and add cool water to cover. Place over medium heat, cover, and bring to a gentle simmer. Simmer, adjusting the heat as needed to prevent boiling, until the chicken is cooked through and the internal temperature reaches 160℉.
Use tongs to transfer the chicken to a cutting board and let cool until cool enough to handle. Cut chicken into ½” dice.
In a medium bowl whisk to combine mayonnaise, gochujang, and lemon juice. Stir in diced chicken and green onions.
Top each crispbread with a couple slices of avocado, then pile the chicken salad on top. Garnish with cilantro and sesame seeds.