Dinner

Spicy Chicken Salad with Fresh Herbs, Veggies, and a Sriracha Kick Recipe

Name: Spicy Chicken Salad with Fresh Herbs, Veggies, and a Sriracha Kick Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
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

Byanna orden February 11, 2026February 11, 2026

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Introduction

This creamy, spicy chicken salad combines fresh herbs, crunchy veggies, and a kick of sriracha for a flavorful twist on a classic dish. Packed with protein and ready in just 15 minutes, it’s perfect for sandwiches, wraps, or scooping up with your favorite chips or crackers.

A beige ceramic bowl filled with a creamy salad that contains small chunks of orange carrots, red bell peppers, and finely chopped green herbs mixed evenly throughout. The salad has a thick, light-colored sauce coating the vegetables, with some specks of black pepper scattered on top. A silver spoon rests inside the bowl on the right side, partially submerged in the salad. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups finely chopped cooked chicken breast (about ¾ pound)
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 finely chopped cooked chicken, cilantro, parsley, scallions, and chopped red bell pepper.
Step 2: Add the Greek yogurt, mayo, sriracha, honey, and lime juice to the bowl. Stir until everything is well mixed and coated.
Step 3: Season with salt and pepper to taste. Mix again to combine all flavors evenly.
Step 4: Serve immediately or chill in the refrigerator. Enjoy on sandwiches, wraps, or scoop it up with pita chips or crackers.

Tips & Variations

Adjust the spice level by adding more or less sriracha to suit your taste.
Swap parsley or cilantro for basil, or add finely chopped celery for extra crunch.
For a dairy-free version, use all mayo or dairy-free Greek yogurt alternatives.
If you don’t have cooked chicken, try canned tuna or mashed chickpeas as a substitute.
Mix your sauce ratio by using more Greek yogurt for lightness or more mayo for a creamier texture.

Storage

Store the chicken salad in an airtight container in the refrigerator for 3 to 5 days. When ready to eat, you can enjoy it cold or let it sit at room temperature for a few minutes. Avoid freezing as the texture may change.