Description
This Crunchy Spicy Chicken Salad is a vibrant and flavorful dish combining tender shredded chicken with fresh mixed greens, crisp vegetables, and a zesty homemade spicy dressing. Perfect for a light lunch or dinner, this salad balances heat, freshness, and crunch for an irresistible meal.
Ingredients
Scale
Salad Ingredients
- 2 cooked chicken breasts, shredded
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup sliced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted peanuts, chopped
Spicy Dressing
- 3 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp honey
- 1 tsp sriracha or hot sauce (adjust to taste)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, honey, sriracha, minced garlic, salt, and pepper until well combined to create a spicy, tangy dressing.
- Combine salad ingredients: In a large salad bowl, add the mixed salad greens, shredded cooked chicken breasts, shredded carrots, thinly sliced red bell pepper, sliced cucumber, and chopped fresh cilantro.
- Toss with dressing: Pour the prepared spicy dressing over the salad ingredients and gently toss to evenly coat all components without bruising the greens.
- Add crunch: Sprinkle the chopped roasted peanuts over the top of the salad to provide texture and a nutty flavor contrast.
- Serve: Serve the salad immediately to enjoy the fresh, crisp, and spicy flavors at their best.
Notes
- Adjust the amount of sriracha based on your preferred spice level.
- Use pre-cooked chicken breasts to save time, or roast/grill your own as desired.
- For added protein or variety, consider substituting peanuts with cashews or almonds.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to a day in an airtight container without dressing.
- To make it gluten-free, ensure the sriracha or hot sauce used is certified gluten-free.
