Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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


  • Author: anna
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Low Fat

Description

This creamy, spicy chicken salad is made with fresh herbs, crunchy vegetables, and a kick of heat from sriracha. Perfectly balanced with Greek yogurt and mayo for a light yet flavorful dish, it packs 30g of protein per serving. Ideal for sandwiches, wraps, or as a snack with pita chips or crackers, this easy-to-make recipe is ready in just 15 minutes and is great for meal prep.


Ingredients

Scale

Chicken

  • 1 ½ cups finely chopped cooked chicken breast (about 3/4 pounds)

Produce

  • 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

  • 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, mix together the finely chopped cooked chicken breast with chopped fresh cilantro, parsley, scallions, and red bell pepper.
  2. Make the Sauce: Add plain nonfat Greek yogurt, mayo, sriracha, honey, and freshly squeezed lime juice to the bowl. Mix well to evenly coat all ingredients.
  3. Season: Add salt and pepper to taste, adjusting seasoning as desired for flavor balance and spice level.
  4. Serve: Enjoy the spicy chicken salad scooped up with pita chips or crackers, or serve it in sandwiches or wraps with additional toppings like lettuce or extra scallions.

Notes

  • To make dairy-free: Substitute all dairy yogurt and mayo with dairy-free versions.
  • If you don’t have chicken, swap with 2 cans of tuna or 1 can of rinsed, drained, and mashed chickpeas for a plant-based option.
  • Feel free to customize with other herbs like basil or crunchy veggies like celery.
  • Adjust the amount of sriracha to suit your preferred spice level.
  • Store leftovers in an airtight container in the fridge for 3 to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Keywords: spicy chicken salad, healthy chicken salad, chicken salad recipe, meal prep chicken, easy chicken salad, protein packed salad