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Spicy Chicken Salad with Herbs, Veggies, and Sriracha 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.

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

  1. 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.
  2. 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