Chicken Salad with Spicy Mayo Dressing
I don’t know about you, but I’m always chasing that sweet spot between something fresh, satisfying, and a little bit indulgent and this Chicken Salad with Spicy Mayo Dressing nails it. Tender shredded chicken, crunchy veggies, and herbs all tossed together with a creamy, kicky mayo-based sauce that hits just the right balance of tang and spicy warmth. It’s easy enough for a quick lunch, yet hearty enough to double as a satisfying dinner.
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.
- Make sure to cut everything into bite-sized pieces so you can have a bit of everything in one bite.
- To store: Place leftover chicken salad recipe in an airtight container and store in the refrigerator for up to 4 days. Be sure and store the dressing separately to avoid sogginess.
- To freeze: Chicken salad recipes aren’t good for freezing. You can, however, separate and freeze leftover chicken 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