Spicy Sriracha Lime Chicken Salad
Spicy Sriracha Lime Chicken Salad- A chicken salad packed with flavor! Chopped chicken breast coated with a spicy siracha garlic sauce, crunchy green onions and lots of lime; all mixed with high protein Greek yogurt. This recipe is perfect for a light summertime snack or meal prep lunch.
In the south, chicken salad is taken very seriously, and you can be sure it will appear at every potluck or backyard summer event. That means 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. The mayonnaise can leave me feeling too full and not great 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.
This sriracha chicken salad is super light and packed with protein; making it the perfect thing for lunch or a healthy snack. I’d say it does lean toward the spicy side so adjust that flavor for what suits you. Even if you’re not a fan of spice, sriracha sauce has so much flavor it makes this chicken salad so crave-able. I promise you won’t regret giving this recipe a try!
So, let’s get into it.
How to make sriracha lime chicken salad
This recipe really is so simple to make. I like to use chopped grilled chicken in the summer because I like the texture best, but leftover shredded rotisserie chicken works great for this recipe, too. Like I mentioned before, this can get a little spicy, so feel free to hold back on the sriracha at first and add more to taste. Or if you’re anything like my husband, you’ll want to add more! Customize and make this chicken salad your own- that’s what cooking is all about.
Gather the ingredients
Cooked chicken- You will need about 1.5 pounds of chicken for this recipe. I like to use only breast meat but feel free to add dark meat if that’s your thing.
Greek yogurt- This is the base for the chicken salad. I always use full fat yogurt but you can use low fat or even sour cream if that’s all you have on hand.
Sriracha sauce- Of course! This sauce adds so much flavor. Not only does it add spice but it’s super garlic forward which works perfect in chicken salad.
What is sriracha sauce? This is a Thai chili sauce packed with garlic, vinegar and a touch of sugar. It’s best known for its spicy, tangy and slightly sweet flavor. In the US, sriracha has become a staple condiment in most households.
Garlic- More garlic you say? YES! Can you really ever have enough? I don’t think so.
Herbs- I like to use parsley in this recipe but dill would also be delicious.
Green onions- I love the crunch and flavor of green onions. They pair really well with the sriracha and don’t add an overwhelming onion flavor.
Lime- Fresh lime juice cuts through all the rich garlic flavor and really brightens this salad up.
Salt
Step 1: Prep the cooked chicken
Whether you are using grilled chicken or rotisserie, you’ll want to start by chopping or shredding the chicken and add that to a large bowl.
Step 2: Make the sauce
Next you’ll mix up the sauce. Add the Greek yogurt, sriracha sauce and minced garlic to the bowl of chicken. Mix that all together to coat all of the chicken.
Step 3: Add the mix-ins
After the chicken is coated in the sauce, fold in a handful of chopped parsley and the chopped green onions. Add the juice of a lime and taste for salt.
Step 4: Refrigerate
With any chicken salad, you want to allow the flavors to come together before serving. The best way to do this is by refrigerating it for at least 1 hour but preferably overnight.
Short on time?
Add all of the ingredients except the chicken and green onions to a food processor and pulse the sriracha lime sauce. This eliminates any need for chopping!
How to serve this chicken salad
The occasion determines the way I like to serve this chicken salad. If you want to bring it to a BBQ or picnic, 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, 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?
Healthy Lemon Basil Chicken Salad
The ULTIMATE Raw Carrot Salad w/ Citrus Vinaigrette
Protein Pasta Salad with Zesty Vinaigrette
Before you go, if you make this Sriracha Lime Chicken Salad, comment and/or rate it down below. I’d love to hear what you think!
Sriracha Lime Chicken Salad
Ingredients
- 1.5 pounds cooked chicken Grilled or rotisserie style
For the siracha sauce
- 1/2 cup siracha
- 2/3 cup greek yogurt plus 1/4 cup reserved
- 3-4 green onions sliced finely
- 1/2 cup flat leaf parsley chopped
- 2 garlic cloves minced
- 1 lime juiced; about 2TBSP
- salt to taste
Instructions
- Start by prepping the chicken. Chop or shred the chicken and put it into a large bowl.
- Next make the sauce. Add Greek yogurt, sriracha, and the minced garlic to the bowl of chicken and mix well.
- After the chicken is coated well, fold in the sliced green onions and chopped parsley. Add the juice of a lime and taste for salt.* see note
- REFRIGERATE. Before serving, you’ll want to let the chicken salad sit so the flavors have time to come together. It’s best to let it sit in the fridge for at least 1 hour but preferably overnight.
- OPTIONAL: if I’m short on time, I like to add everything to a food processor except the green onions and chicken and pulse to make the sauce. Either method will work!
