Spicy 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
Scale
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
