Sriracha Lime Chicken Salad
A spicy twist on the tradition chicken salad! Creamy Greek yogurt mixed with spicy sriracha sauce, lots of garlic and fresh lime juice. This chicken salad is light and healthy and perfect for summer.
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!
Notes
*NOTE: If you find your sauce is too spicy, mix in the extra 1/4 cup of Greek yogurt now.