My late husband used to refer to me as the Queen of Condiments; the refrigerator was usually packed with many assorted mustards, relishes, sauces and so on.
But the one I often reach for to liven up a recipe is chili crisp, which is now readily available. Mixing a little with mayonnaise is a simple, quite tasty sauce.
I love making a quick chicken salad as follows:
½ cup mayonnaise
3 Tablespoons chili crisp
1-pound cooked shredded
chicken (a rotisserie
chicken makes it even
faster)
1 large English cucumber,
medium diced
Optional: chopped cilantro
(I like it, some don’t)
Salt to taste
Mix mayo and chili crisp, add chicken and cucumber, toss to coat. Add cilantro if using and salt to taste.
