Spicy Mexican Chicken Salad

Spicy Mexican Chicken Salad 24 oz boneless, skinless chicken breast (3 chicken breasts) 3 Roma tomatoes 2 shallots 1/4 cup diced green onion 1 large jalapeno 3 limes JUICE 1/4 cup cilantro leaves diced, NOT packed 1/4 cup olive oil 3 Tbsp hot sauce 1 1/2 Tbsp sriracha sauce 1 tsp garlic powder Salt Cook chicken breast by either baking it or boiling it in water. When cooking the chicken, add juice from 1 lime and some salt so the flavors carry through the chicken. (If boiling chicken, throw the lime halves into the water after squeezing out the juice for more lime flavor.) Once chicken is cooked, take it out and cool it enough to be handled. Slice chicken into thin slices and add to a mixing bowl. Dice tomatoes, mince shallots, green onions, cilantro, and jalapeno peppers. Add veggies to the bowl. (Remember to wear glove when handling jalapenos so that your hands and everything you touch is not burning.) Add olive oil, juice from 2 limes, hot sauce, and sriracha sauce to the bowl. Mix well. Add garlic powder and salt and mix very well. Transfer into a storage container with a lid and refrigerate for about an hour to cool down. Store in an air-tight container in the refrigerator.