Emily Madden with H-E-B Cooking Connection makes an easy recipe that's perfect for lunch.
The recipe is as follows:
1 jar Byers Best Sriracha Dill pickle spears
4 chicken cutlets
1 Tbsp Adams Reserve Citrus Sriracha Rub
Sliced red onion
* Drain the liquid from the pickles into a bowl, or plastic bag. Place chicken into the bowl or bag and let marinate for at least 6 hours or overnight.
* Heat skillet over medium high heat. Season chicken on both sides with Citrus Sriracha and cook for about 3 minutes per side.
* Spread mayo on each side of bun. On bottom bun place 1 piece of chicken, some red onion then lettuce and top off with top bun. Enjoy with Sriracha Dill spears on the side.