Sriracha Chicken Salad
By Lee Funke
7/18/2022
This sriracha chicken salad is a delectable combination of fresh greens, spicy chicken, and a tangy Greek green goddess dressing! If you’re looking to add a flavorful and healthy salad recipe to the menu, here it is! Get those veggie in this week and make this sriracha chicken salad! We also have a variety of different salad recipes on FFF! Whether you are looking for green salads , potato salad , broccoli salad , or even pasta salad ! We’ve got you covered!
A Perfectly Balanced Salad
Chicken
Dressing
Vegetables
How to Make Sriracha Chicken CRISPY
- Make the sriracha sauce first and set it aside!
- Next, mix up your “breading” for the chicken and toss the chicken in an egg wash and coat it with the breading.
- Then, BEFORE tossing it in sauce brown the chicken in a skillet or cast iron pan! This is going to really crisp your chicken up!
- Once all chicken is browned, toss the chicken with the sriracha sauce until each chicken piece is coated with sriracha sauce.
Keep these Tips + Tricks in Mind
Healthy GREEN Salad Recipes
- The BEST Arugula Salad
- Massaged Kale and Fennel Salad
- Grilled Kale and Watermelon Salad
Ingredients1x2x3x
For the Chicken
- ▢ 8 oz. boneless skinless chicken breasts , (2 4-oz. breasts)
- ▢ 1/4 cup sriracha
- ▢ 1/2 medium lemon , juiced
- ▢ 2 tablespoons honey *
- ▢ 2 teaspoons garlic powder
- ▢ 1/2 cup ground oat flour
- ▢ 1/8 teaspoon salt
- ▢ 1/8 teaspoon ground pepper
- ▢ 1 large egg
- ▢ 1 tablespoon olive oil
For the Green Goddess Dressing
- ▢ 1/2 cup fresh parsley
- ▢ 1/2 cup fresh cilantro
- ▢ 1/3 cup nonfat plain Greek yogurt
- ▢ 1 tablespoon minced garlic
- ▢ 1/2 medium lime , juiced
- ▢ salt , to taste
- ▢ water or olive oil , to taste (to thin the dressing out)
For the Salad
- ▢ 4 handfuls of mixed greens
- ▢ 1/4 cup blue cheese crumbles
- ▢ 4 radishes , thinly sliced
- ▢ 1/4 red onion , diced
- ▢ 1 medium avocado , sliced
Instructions
For the Chicken
- First, dice chicken into bite-sized pieces and set aside.
- Then, create the sriracha sauce by mixing together sriracha, lemon, honey, and garlic powder. Set aside.
- Place ground oat flour, salt, and pepper, into a medium bowl and mix. Whisk an egg in another medium bowl and set aside.
- Next, heat 1 tablespoon of olive oil in a large nonstick skillet over low/medium. Low/medium is important in order to prevent burning.
- While the pan is heating up, prep chicken by dipping each piece into the egg wash and then into oat flour to coat on all sides. This is going to help create a crunchier texture.
- Place chicken on sauce pan and sauté for 6-10 minutes, or until cooked all the way through. We suggest turning your fan on as the chicken may get a little smokey.
- Once the chicken is fully cooked, add sriracha sauce to the pan and toss, fully coating all of the chicken pieces. Set chicken aside.
For the Dressing
- Place all ingredients into a high-speed blender and process until smooth.
- Option to add water or olive oil as needed to thin out dressing to reach a desired consistency.
For the Salad
- Assemble salad by placing 2 handfuls of mixed greens into 2 large bowls.
- Then, divide out blue cheese crumbles, sliced radishes, diced onion, avocado, and sriracha chicken into the two bowls
- Serve with green goddess dressing.
Tips & Notes
- honey: If the sriracha sauce is too spicy for your liking, add a little bit more honey to tame it down!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Sriracha Chicken Salad
Ingredients
For the Chicken
- 8 oz. boneless skinless chicken breasts (2 4-oz. breasts)
- 1/4 cup sriracha
- 1/2 medium lemon juiced
- 2 tablespoons honey *
- 2 teaspoons garlic powder
- 1/2 cup ground oat flour
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 large egg
- 1 tablespoon olive oil
For the Green Goddess Dressing
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/3 cup nonfat plain Greek yogurt
- 1 tablespoon minced garlic
- 1/2 medium lime juiced
- salt to taste
- water or olive oil to taste (to thin the dressing out)
For the Salad
- 4 handfuls of mixed greens
- 1/4 cup blue cheese crumbles
- 4 radishes thinly sliced
- 1/4 red onion diced
- 1 medium avocado sliced
Instructions
For the Chicken
- First, dice chicken into bite-sized pieces and set aside.
- Then, create the sriracha sauce by mixing together sriracha, lemon, honey, and garlic powder. Set aside.
- Place ground oat flour, salt, and pepper, into a medium bowl and mix. Whisk an egg in another medium bowl and set aside.
- Next, heat 1 tablespoon of olive oil in a large nonstick skillet over low/medium. Low/medium is important in order to prevent burning.
- While the pan is heating up, prep chicken by dipping each piece into the egg wash and then into oat flour to coat on all sides. This is going to help create a crunchier texture.
- Place chicken on sauce pan and sauté for 6-10 minutes, or until cooked all the way through. We suggest turning your fan on as the chicken may get a little smokey.
- Once the chicken is fully cooked, add sriracha sauce to the pan and toss, fully coating all of the chicken pieces. Set chicken aside.
For the Dressing
- Place all ingredients into a high-speed blender and process until smooth.
- Option to add water or olive oil as needed to thin out dressing to reach a desired consistency.
For the Salad
- Assemble salad by placing 2 handfuls of mixed greens into 2 large bowls.
- Then, divide out blue cheese crumbles, sliced radishes, diced onion, avocado, and sriracha chicken into the two bowls
- Serve with green goddess dressing.
Notes
- honey: If the sriracha sauce is too spicy for your liking, add a little bit more honey to tame it down!
