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Spicy Chicken Salad Recipe

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4 from 15 reviews

A zesty and creamy Spicy Chicken Salad combining tender cooked chicken breast with fresh herbs, crunchy bell pepper, and a flavorful blend of Greek yogurt, mayo, and sriracha for a perfect balance of heat and tang, great for sandwiches, wraps, or as a dip.

Ingredients

Chicken and Herbs

  • 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

Dressing

  • 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

  1. Combine Ingredients: In a medium bowl, gently mix together the finely chopped cooked chicken breast, fresh cilantro, parsley (or extra cilantro), scallions, and chopped red bell pepper until evenly distributed.
  2. Prepare Dressing: In the same bowl, add the plain nonfat Greek yogurt, mayo (start with 2 tablespoons and adjust to creaminess preference), sriracha, honey, and freshly squeezed lime juice. Stir well to combine into a creamy, spicy dressing.
  3. Season to Taste: Add salt and freshly ground black pepper to taste. Mix thoroughly to ensure all ingredients are well coated with the dressing.
  4. Serve: Use the salad as a filling for sandwiches like a spicy chicken melt, wrap it in your favorite flatbread, or simply scoop it up with pita chips or crackers for a tasty snack.

Notes

  • Adjust sriracha quantity according to your preferred spice level.
  • For a dairy-free version, substitute Greek yogurt with a non-dairy yogurt and use vegan mayo.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.
  • Adding diced avocado can add creaminess and healthy fats.
  • Serve chilled for best flavor and texture.