Introduction

This creamy, spicy chicken salad is packed with fresh herbs, crunchy veggies, and a kick of heat from sriracha. Quick and easy to prepare, it’s a flavorful way to enjoy leftover chicken with 30 grams of protein per serving. Perfect scooped with pita chips, crackers, or served in a sandwich or wrap.

Spicy Chicken Salad with Herbs, Veggies, and Sriracha Recipe - Recipe Image

Ingredients

1 ½ 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
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 chopped cooked chicken, cilantro, parsley, scallions, and red bell pepper.
Step 2: Add the Greek yogurt, mayo, sriracha, honey, and lime juice to the bowl. Mix everything well until evenly coated.
Step 3: Season with salt and pepper to taste and stir again.
Step 4: Serve the chicken salad on bread, in a wrap, or scoop it up with pita chips or crackers. Garnish with extra scallions if desired.

Tips & Variations

Adjust the sriracha amount to increase or reduce the spiciness according to your taste.
Swap cilantro for extra parsley or basil if you prefer different herbs.
Use all mayo or all Greek yogurt for the creamy dressing depending on your preference.
For a dairy-free version, substitute mayo for Greek yogurt or use dairy-free alternatives.
Try mixing in other crunchy veggies like celery or diced cucumber for extra texture.
If you don’t have cooked chicken, try canned tuna or mashed chickpeas as a plant-based alternative.

Storage

Store the chicken salad in an airtight container in the refrigerator for 3 to 5 days. Keep it chilled and covered to maintain freshness. When ready to eat, enjoy cold or at room temperature; reheating is not recommended as it’s best served fresh and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this salad?

Yes! Rotisserie chicken works perfectly and saves time, just finely chop it before mixing with the other ingredients.

How can I make this recipe dairy-free?

Simply use dairy-free mayonnaise and either omit the Greek yogurt or replace it with a dairy-free plain yogurt alternative.

Spicy Chicken Salad with Herbs, Veggies, and Sriracha Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

A creamy and spicy chicken salad made with fresh herbs, crunchy vegetables, and a zesty sriracha kick. Perfect for sandwiches, wraps, or scooping with pita chips or crackers, this protein-packed recipe is quick, flavorful, and ideal for meal prep.

Author: Maya
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

Chicken and Produce

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

Sauce and Seasoning

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, chopped cilantro, parsley, scallions, chopped red bell pepper, Greek yogurt, mayo, sriracha, honey, lime juice, and season with salt and pepper to taste, ensuring all ingredients are well incorporated.
Serve or Store: Add the spicy chicken salad to sandwiches or wraps, or scoop it up with pita chips or crackers. If not serving immediately, cover and refrigerate in an airtight container for 3 to 5 days.

Notes

To make dairy-free: use all dairy-free plain Greek yogurt or a combination of dairy-free mayo and dairy-free plain Greek yogurt.
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 alternative.
Customize the herbs by substituting cilantro with parsley or basil.
Adjust the sriracha quantity to control the spice level.
Use leftover cooked chicken or quickly cook chicken via your preferred method for convenience.

Keywords: spicy chicken salad, healthy chicken salad, chicken salad recipe, protein-packed salad, sriracha chicken salad, easy chicken salad, quick lunch recipe