Simple chicken salad gets kicked up a notch with spicy Sriracha and fresh cilantro for a delicious take on a lunch favorite.
I have a new chicken salad recipe, and I’m so excited to tell you about it. It’s delicious, and easy and is…you guessed it…cilantro! I know half of you are probably not jumping for joy, but I totally am. I love incorporating cilantro into basically any recipe, but the fact that this one is a chicken salad make it even better for me. This one gives you the flavors of my favorite banh mi chicken salad without the added work.
I’ve always been a fan of chicken salads, and one of my most popular recipes is my deli-style cranberry chicken salad (my very first recipe, ever!). But, most recipes are fruity or nutty and not at all like this one.
This one has Sriracha in it, so it has a bit of a tangy and little kick, too. It makes me so happy when I can make things just ever-so-slightly spicy because I think a little bit of spice takes flavor to a whole new level. But, don’t worry, this chicken salad isn’t screaming hot sauce. Unless you want it to. Then feel free to add as much as you want.
I used leftover chicken from my 5 ingredient coconut chicken to make my last batch of this Sriracha cilantro chicken salad because I felt the flavor profiles matched pretty well, so you can definitely do that, just be wary that the seasoning on your leftovers doesn’t completely clash (stay away from thyme or herbs de provence etc.). You could also use everyone’s favorite rotisserie chicken and the recipe will turn out great. You can even just throw some chicken in the oven for a little bit, just make sure you cover it to keep the moisture in.
On a side note, I just spent 5 minutes googling whether or not to capitalize Sriracha. It seems there’s a decent amount of controversy surrounding the subject. Here’s an interesting article on the subject. I ended up going for the capital. Mostly because I think it looks cooler, but I’m curious, what’s your opinion on the matter?Print
- 3 – 4 cups chopped cooked chicken
- 2 – 3 green onions, thinly sliced
- 2 small carrots, shredded
- 1 celery stalk, chopped
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 tablespoon Sriracha sauce
- Salt & pepper to taste
- In a large bowl, combine all ingredients. Mix well and refrigerate until serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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