Chicken salad with spicy mayo dressing is what happens when a simple mayo-based sauce completely transforms a bowl of greens, baked chicken, and a boiled egg into something you actually look forward to eating. The dressing comes together in under a minute with mayonnaise, sriracha, and a squeeze of lemon juice, and it gives every bite a creamy, tangy kick without being heavy or overpowering. The whole thing takes about 30 minutes from start to finish, and most of that is hands-off baking time.
Olivia’s Personal Note
I started making this chicken salad years ago as a way to use up leftover baked chicken, and it has become one of the most-requested lunches in my house. Thomas eats it without complaint, which, if you have a kid, you know is the real measure of success.
What makes this one different from most chicken salads you’ll find is the format and the dressing. This is not a sandwich filling. It’s a full bowl with crisp romaine or Boston lettuce, fresh cucumber, cherry tomatoes, red onion, and a boiled egg that makes it genuinely filling. The spicy mayo is what holds it all together. I use my homemade mayo as the base, which gives it a richness you don’t get from store-bought, and just enough sriracha to give it heat without making it spicy for the sake of being spicy.
If I’m feeding a bigger group, I’ll set this out alongside my Garlic Butter Baked Pork Chops so there’s a second protein on the table, since the cool, tangy salad balances something richer really well. And when I want bread on the side without making it a sandwich, I serve it with my garlic bread so people can scoop up the extra dressing.
Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Boneless Skinless Chicken Breast: I usually bake my chicken fresh for this salad, but leftover chicken works just as well. The key is slicing or shredding it while it’s still slightly warm so it stays juicy. Cold chicken straight from the fridge can feel dry and dense against the fresh vegetables.
Pro Tip: Do not skip resting the chicken for at least 5 minutes before slicing. Cutting into it too early lets all the juices run out, and dry chicken is the fastest way to ruin this salad.
Lettuce, cucumber, cherry tomatoes, red onion, and green onion: I use this combination every time because it gives the salad crunch, acidity, freshness, and a mild sharpness all at once. I slice the cucumber thin so it doesn’t overpower the bowl, and I always taste the red onion before adding it. If it’s very sharp, I soak the slices in cold water for five minutes first. That step sounds unnecessary until you bite into an aggressively pungent onion in an otherwise balanced salad.
Mayonnaise: I use my homemade mayo here, and it makes a noticeable difference in the dressing. Store-bought mayo works fine, but it tends to be slightly sweeter and thinner. The dressing will still taste good, just a little lighter. Full-fat is non-negotiable for this recipe. Low-fat mayo makes the dressing watery and the flavor falls flat.
Pro Tip: I’ve also swapped the mayo for full-fat Greek yogurt when I want a lighter result. The dressing loses some richness but gains a pleasant tanginess that works really well against the sriracha. I recommend using the same amount.
Sriracha Hot Sauce: This is the ingredient that defines the whole recipe. I tested this with a few different hot sauces and sriracha gives the most balanced heat, slightly sweet with a slow burn that doesn’t take over. Frank’s RedHot makes it more vinegary, which I actually enjoy on days when I want something brighter. Avoid anything labeled “extra hot” unless you’ve tested your own heat tolerance with it first, since the dressing coats the entire salad and the heat compounds.
How to Make This Chicken Salad Recipe
Preheat your oven to 425°F. You’ll need one baking sheet for the chicken.
1. Season and bake the chicken. Pat the chicken breast dry with paper towels, then season generously on both sides with salt, black pepper, and a little garlic powder if you have it. Bake for 20 to 22 minutes, depending on thickness. I always pull mine at the lower end and check with a thermometer. You’re looking for 165°F internal temperature. Overcooking is the number one reason baked chicken breast turns out dry, and dry chicken makes a tough salad.
2. Boil the eggs. While the chicken bakes, bring a small pot of water to a full boil, then lower the eggs in gently with a spoon. Cook for 10 minutes for a fully set yolk that’s still slightly creamy in the center, or 12 minutes for a completely hard-boiled egg. Transfer immediately to a bowl of ice water and let them sit for at least 5 minutes before peeling. The ice bath stops the cooking and makes the shell much easier to remove. A slightly older egg peels more cleanly than a very fresh one.
3. Make the spicy mayo dressing. In a small bowl, whisk together the mayonnaise, sriracha, and lemon juice until completely smooth. Taste it before you add it to the salad. If you want more heat, add a little more sriracha. If it tastes flat, add a pinch of salt. I always make the dressing first and let it sit for a few minutes while I build the bowl. The flavors come together better after resting than straight off the whisk.
4. Build the salad bowl. Start with your lettuce as the base and layer the cucumber, cherry tomatoes, and red onion over the top. Slice the chicken and arrange it over the vegetables, then add the halved boiled egg in the center. Drizzle the spicy mayo dressing over everything just before serving. I serve it undressed if I’m making this for meal prep, with the dressing on the side.
Olivia’s Recipe Tips
Balance the dressing. The spicy mayo with lime juice keeps it creamy but bright, not heavy.
Make the dressing first and let it rest. A few minutes of resting time allows the sriracha and lemon juice to fully blend into the mayo. The dressing tastes noticeably rounder and more cohesive after even five minutes than it does straight off the whisk.
Chicken Salad with Spicy Mayo Dressing
Video
Ingredients
For the Salad
- 4 cups lettuce chopped
- 1 cup cucumber sliced
- 1/2 cup cherry tomatoes sliced
- ½ cup red onions sliced
- 1 medium garlic butter baked chicken breast
- 1 boiled egg
For the dressing
- 1/2 cup mayonnaise I used homemade mayo
- 2 tablespoon Sriracha hot sauce or any other hot sauce you prefer
- 1 teaspoon freshly squeezed lemon juice
- Salt and black pepper to taste
Instructions
- Put lettuce in a big bowl. Add cucumber, cherry tomatoes, and red onions. Place cooked chicken breast and boiled egg on top.
- In a small bowl, mix mayo, Sriracha, lemon juice, and salt/pepper. Then, taste to check the seasoning and pour over the salad. Enjoy!
Notes
- The nutrition information was calculated using only 1/4 cup of the spicy mayo sauce.
- To store: Store the chicken and salad vegetables in an airtight container in the fridge for up to 3 days. Keep the dressing separate and add it just before serving to prevent sogginess.
- To reheat: The salad is best served cold or at room temperature. If you prefer warm chicken, heat it briefly in the microwave before adding it to the bowl.
- To freeze: This salad is not suitable for freezing once assembled. You can freeze the cooked chicken separately for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Such dishes really are all-time hit in the Indian region as they are indigenous to spicy food. Good recipe!
YUM!! So happy to have subscribed to your blog. can not wait for more amazing recipes 🙂
Happy to hear that 😉
Hello
Your recipe. Ingredients list says lemon juice but Instructions say lime. Which juice is correct? TY!
Sorry it was a typo. It’s lemon juice. Thanks for pointing it out! I just fixed it on the recipe box to avoid further confusion.
This salad was really good, never thought of making a spicy mayonnaise, will definitely making this again and again, Netty
Happy to hear that!!!
Love this !! Next time I will set the timer when I boil the eggs, I ended up getting busy and burned the, not the first time 😂
hahahahah that’s a good idea.