Chicken Salad with Spicy Mayo Dressing
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.
Servings: 2 people
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!
Video
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
Serving: 1/2 | Calories: 354kcal | Carbohydrates: 15g | Protein: 19g | Fat: 26g | Cholesterol: 145mg | Sodium: 559mg | Potassium: 602mg | Fiber: 3g | Sugar: 9g