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Bowl of spicy chicken salad with sriracha sauce, chopped scallions, red bell pepper, and fresh herbs on top

My Favorite Spicy Chicken Salad

Creamy, spicy chicken salad made with fresh herbs, Greek yogurt, sriracha, and a squeeze of lime. Packed with 30g of protein and ready in 15 minutes. Perfect for sandwiches, wraps, or scooping with pita chips.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 334
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups cooked chicken breast finely chopped, about 3/4 lb
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh parsley chopped, or substitute more cilantro
  • 1/4 cup scallions finely chopped, plus extra for topping
  • 1 small red bell pepper finely chopped
  • 3 tbsp plain nonfat Greek yogurt
  • 2 to 3 tbsp mayonnaise
  • 2 tbsp sriracha adjust to taste
  • 1 tsp honey
  • 1/2 lime juiced
  • salt and pepper to taste

Equipment

  • Medium mixing bowl
  • Small mixing bowl
  • Sharp knife and cutting board

Method
 

  1. Add the finely chopped chicken breast to a medium mixing bowl and spread it out loosely.
  2. Add the cilantro, parsley, scallions, and red bell pepper to the bowl and toss lightly with the chicken.
  3. In a small bowl, whisk together the Greek yogurt, mayonnaise, sriracha, honey, and lime juice until smooth. Taste and adjust sriracha as needed.
  4. Pour the sauce over the chicken mixture and stir until everything is fully combined and coated. Season with salt and pepper.
  5. Serve immediately in sandwiches, wraps, or lettuce cups, or scoop with pita chips or crackers. Refrigerate leftovers in an airtight container for up to 3 to 5 days.

Notes

Dairy-free option: replace Greek yogurt with extra mayo or dairy-free yogurt. Swap chicken for 2 cans of drained tuna or 1 can of rinsed mashed chickpeas for a plant-based version. Not a cilantro fan? Use all parsley or fresh basil. Stores in the fridge for 3 to 5 days.