Ingredients
Chicken and Vegetables
- 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
Dressing
- 3 tablespoons plain nonfat Greek yogurt
- 2 to 3 tablespoons mayonnaise
- 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 breast, fresh cilantro, fresh parsley, scallions, and chopped red bell pepper.
- Prepare Dressing: Add the plain nonfat Greek yogurt, mayonnaise, sriracha, honey, and lime juice to the bowl. Stir everything together until well combined.
- Season: Add salt and pepper to taste, adjusting the seasoning as preferred. Mix thoroughly once again to ensure even distribution of flavors.
- Serve: Use the spicy chicken salad as a filling for sandwiches or wraps, or serve it as a dip accompanied by pita chips or crackers. Optionally, garnish with extra chopped scallions for a fresh finish.
Notes
- This recipe uses cooked chicken breast; rotisserie chicken or leftover chicken works great for a quick meal.
- Adjust the amount of sriracha to control the heat level to your preference.
- Greek yogurt adds protein and creaminess while keeping the recipe light—full-fat yogurt can be used for a richer taste.
- Fresh herbs like cilantro and parsley add brightness; feel free to substitute with basil or chives if desired.
- This salad keeps well in the refrigerator for up to 3 days, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
