(Healthier) Siracha Chicken Salad
This siracha chicken salad is packed with a spicy siracha garlic sauce, green onions and mixed with Greek yogurt instead of the traditional mayo; making it perfect for a light summertime snack or lunch.
In the south, chicken salad is taken very seriously, and you can be sure it will appear on every diner menu and summer backyard event. Of course, everyone has their favorite way to eat it. Some like to keep it classic with mayo, celery and grapes and others prefer nuts or bacon. However you like yours, this siracha chicken salad is sure to please a crowd.
Chicken salad is something I use to only eat on occasion because the mayonnaise can leave me feeling too full throughout the day. I knew there had to be a way to make it lighter and still be just as flavorful as the traditional recipe. So, I went to my go-to ingredient Greek yogurt, and I found I didn’t even miss the mayo.
What goes into siracha chicken salad
This recipe really is so simple to make. I like to use grilled chicken for this chicken salad because I like the texture best, but leftover shredded rotisserie chicken works great for this recipe, too. Once your chicken is cooked and chopped, mix together the sauce for your salad. In a food processor add siracha, Greek yogurt, a couple green onions, garlic and a handful of parsley and blend until smooth. To thin the sauce out, I like to mix in a little lime juice. When you have the sauce the consistency you like, fold in your chicken and some extra chopped green onion. I also add a little diced avocado on top when serving to add back some of the fat that mayonnaise normally adds. If you feel you are still missing the richness that mayo can give to chicken salad, feel free to add 2 tablespoons of your favorite brand to this recipe. For me, I was okay with leaving it out this time.
What is siracha?
If you haven’t yet jumped on the bandwaggon of putting siracha on everything, you might be wondering what this ingredient tastes like. Siracha is a chili sauce. It has a tangy-sweet flavor with good amount of garlic and can be a little bit spicy. The combination of siracha’s savory flavor makes it works so well mixed in with Greek yogurt in this recipe. With any siracha left over, try adding it to a ramen bowl or even on tacos
How to serve siracha chicken salad
The occasion determines the way I like to serve this chicken salad. If you want to bring it to a get together, I recommend serving it in a bowl surrounded with a variety of crackers, pretzels, and even carrot sticks to balance out some of that heat from the siracha.
For lunch, I like to eat this with a warm pita and topped with arugula and raw radishes. Delicious!
What is the best way to store?
Because there is dairy in this recipe you want to keep the chicken salad at a cool temperature. It will be fine to sit out at room temperature for about 2 hours. After that, store in an airtight container in the fridge for up to 5 days. If you notice liquid in your container the next time you open it, just give it a quick stir. This is normal separation in Greek yogurt!
Looking for more summer salads?
Chipotle Chicken Salad
Protein Pasta Salad with Zesty Vinaigrette
Lastly, if you make this siracha chicken salad, be sure to leave a comment and/or rating. I’d love to hear what you think!
Siracha Chicken Salad
Equipment
- Food Processor
Ingredients
- 1 pound cooked chicken shredded or chopped
- 1/3 cup green onions chopped
- avocado for serving
For the siracha sauce
- 1/2 cup siracha
- 2/3 cup greek yogurt plus 1/4 cup reserved *see note
- 2 green onions
- handful of flat leaf parsley
- 2 garlic cloves peeled
- 1/2 lime
- salt to taste
Instructions
- Into the food processor put in the siracha, Greek yogurt, green onions, parsley and garlic cloves and blend until smooth. Squeeze in your lime juice to thin the sauce to your liking. *See note Once the sauce is finished blending, transfer it to a large bowl. Next add in your chopped or shredded cooked chicken and chopped green onions. Mix everything together until the chicken is fully coated in the sauce. Taste your seasonings now and add salt if needed.To serve, add the diced avocado on top.
