Spicy Chicken Salad with Herbs, Veggies, and Sriracha Recipe
Introduction
This creamy, spicy chicken salad is packed with fresh herbs, crunchy veggies, and a kick of sriracha heat. It’s an easy, protein-packed meal perfect for sandwiches, wraps, or scooping with pita chips and crackers. Ready in just 15 minutes, it’s a fresh twist on a classic favorite.
Ingredients
- 1 ½ cups finely chopped cooked chicken breast (about 3/4 pounds)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley (or more cilantro!)
- ¼ cup finely chopped scallions (about 2 scallions), plus extra for topping
- 1 small red bell pepper, chopped
- 3 tablespoons plain nonfat Greek yogurt
- 2 to 3 tablespoons mayo
- 2 tablespoons sriracha
- 1 teaspoon honey
- Juice from ½ lime
- Salt and pepper, to taste
Instructions
- Step 1: In a medium bowl, combine the chopped chicken, cilantro, parsley, scallions, and red bell pepper.
- Step 2: Add the Greek yogurt, mayo, sriracha, honey, lime juice, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Step 3: Serve the chicken salad on bread, in a wrap with lettuce and avocado, or scoop it up with pita chips or crackers for an easy meal.
Tips & Variations
- Swap cilantro for basil or add celery for extra crunch if you prefer different herbs or veggies.
- Adjust the mayo and Greek yogurt ratio to your taste for creaminess and protein.
- Increase or reduce sriracha depending on how spicy you like your chicken salad.
- For a dairy-free version, use only dairy-free mayo or a combination of dairy-free mayo and yogurt.
- Try substituting canned tuna or mashed chickpeas if you want a different protein or a plant-based option.
Storage
Store the chicken salad in an airtight container in the refrigerator for 3 to 5 days. Keep it chilled and covered to maintain freshness. When ready to eat, serve cold or at room temperature. If preferred, let it sit out a few minutes to take the chill off before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover chicken for this recipe?
Yes, leftover cooked chicken works perfectly and saves time. Just chop it finely before mixing.
How spicy is the salad and can I adjust it?
The salad has a moderate spicy kick from sriracha, but you can easily adjust the amount to make it milder or hotter to suit your taste.
PrintSpicy Chicken Salad with Herbs, Veggies, and Sriracha Recipe
A creamy, spicy chicken salad loaded with fresh herbs, crunchy veggies, and a punch of heat from sriracha. This easy-to-make recipe combines cooked chicken breast with Greek yogurt and mayo for a protein-packed, flavorful dish perfect for sandwiches, wraps, or as a dip with pita chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1½ cups finely chopped cooked chicken breast (about ¾ pounds)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley (or more cilantro!)
- ¼ cup finely chopped scallions (about 2 scallions), plus extra for topping
- 1 small red bell pepper, chopped
Sauce Ingredients
- 3 tablespoons plain nonfat Greek yogurt
- 2 to 3 tablespoons mayo
- 2 tablespoons sriracha
- 1 teaspoon honey
- Juice from ½ lime
- Salt and pepper, to taste
Instructions
- Combine Ingredients: In a medium bowl, mix together the finely chopped cooked chicken breast, cilantro, parsley, scallions, and chopped red bell pepper until evenly combined.
- Make the Sauce: Add the plain Greek yogurt, mayo, sriracha, honey, and freshly squeezed lime juice to the bowl. Mix thoroughly to blend all the ingredients into a creamy and spicy dressing that coats the chicken and vegetables well.
- Season: Add salt and freshly ground pepper to taste, adjusting the spiciness by adding more sriracha if desired. Stir again to incorporate the seasoning evenly.
- Serve: Use the spicy chicken salad as a filling for sandwiches or wraps, or scoop it up with pita chips, crackers, or pretzels. Garnish with extra chopped scallions if desired for an added fresh touch.
Notes
- To make this recipe dairy-free: Substitute all yogurt with dairy-free plain Greek yogurt or use a mix of dairy-free mayo and dairy-free plain Greek yogurt.
- Out of chicken? Swap for 2 cans of drained tuna or 1 can of rinsed and mashed chickpeas for a plant-based option.
- Customize the herb and veggie mix as preferred; basil or celery can be used instead of cilantro or parsley.
- Adjust the sauce ratio for more mayo or Greek yogurt depending on preference.
- Increase or reduce sriracha to control the heat level.
- Best stored covered in an airtight container in the refrigerator for 3 to 5 days.
Keywords: spicy chicken salad, chicken salad recipe, healthy chicken salad, easy chicken salad, Greek yogurt chicken salad, quick lunch recipes, protein-packed salad, sriracha chicken salad
