Description
A vibrant and crunchy spicy chicken salad featuring shredded chicken breast, fresh vegetables, and a zesty Asian-inspired dressing. This no-cook recipe is perfect for a quick, healthy meal with a delightful balance of textures and flavors.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup sliced cucumber
- 1 red bell pepper, thinly sliced
- ½ cup chopped green onions
- ¼ cup chopped fresh cilantro
- ½ cup roasted peanuts or sliced almonds
- 1 tablespoon sesame seeds (optional)
Dressing
- ¼ cup plain Greek yogurt or mayonnaise
- 2 tablespoons sriracha or hot sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked chicken, shredded carrots, red cabbage, cucumber, bell pepper, green onions, cilantro, and peanuts or almonds to build the salad base with diverse colors and textures.
- Prepare Dressing: In a small bowl, whisk the Greek yogurt or mayonnaise, sriracha, soy sauce, rice vinegar, honey, sesame oil, and a pinch of salt and black pepper until smooth and well combined to achieve the perfect balance of spicy and tangy flavors.
- Toss Salad: Pour the dressing over the salad ingredients and toss thoroughly until every component is evenly coated with the flavorful dressing.
- Add Final Touch: Sprinkle with sesame seeds if using, adding an extra nutty crunch and enhancing presentation.
- Serve: Enjoy the salad chilled or at room temperature for a refreshing, healthy meal any time.
Notes
- You can use rotisserie chicken for convenience and time-saving.
- For extra crunch, top the salad with crushed wonton strips or crispy noodles.
- Adjust the amount of sriracha according to your preferred spice level.
- To make this recipe gluten-free, substitute soy sauce with tamari.
