Spicy Chicken Salad Recipe
A vibrant, flavorful spicy chicken salad featuring grilled chicken, fresh vegetables, and a creamy, spicy dressing. Perfect for a healthy, satisfying meal with a kick!
Ingredients
- 2 boneless, skinless chicken breasts or thighs (about 1 lb)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 2-3 jalapeños, sliced (depending on spice preference)
- 1 avocado, sliced (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
- 1/4 cup plain Greek yogurt
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Season the chicken with olive oil, garlic powder, paprika, cumin, chili powder, salt, and black pepper. Grill or cook the chicken on medium heat for about 6-7 minutes per side until fully cooked (internal temperature of 165°F).
- Prepare the Vegetables: While the chicken cooks, chop the romaine lettuce, cherry tomatoes, cucumber, red onion, and jalapeños. Set aside in a large bowl.
- Make the Dressing: In a small bowl, combine Greek yogurt, sriracha sauce, lime juice, honey, and a pinch of salt and pepper. Whisk until smooth.
- Assemble the Salad: Slice the cooked chicken and place it on top of the chopped vegetables. Add the avocado slices and fresh cilantro, if using.
- Dress the Salad:Drizzle the spicy dressing over the salad and toss gently to combine.
Notes
- Spice Level: Adjust the number of jalapeños and sriracha sauce to your desired level of heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Add-Ins: For extra crunch, you can add nuts or seeds, like sunflower or pumpkin seeds.