Sriracha Chicken Salad
It’s no secret that I love spicy food, and that I love chicken salad – so creating this perfect lunch-time recipe was a no brainer.
Originally, I planned on making a buffalo chicken salad by combining regular hot sauce + mayonnaise (which would still be a great combo, if that sounds more up your alley). However, I happened to bump into Just Mayo’s newest product, Sriracha Mayo, at Sprouts on Monday. We had a conversation, and I decided to take it home and turn it into a recipe.
Just Mayo is a great produce that offers a healthier alternative to mayonnaise. It still relies quite a bit on canola oil, which is not ideal – but much better than the regular brands. However, if you have the time/patience/fortitude, I do recommend making your own mayonnaise. My favorite recipes are here and here.
I made my own mayo for a long time, but stopped. Personally, I use it in such limited quantities, that I felt like Just Mayo was a fine alternative for me. You should choose whatever works best for you!
This cold chicken salad is great alone or wrapped in lettuce leaves!
SRIRACHA CHICKEN SALAD
3 chicken breasts, cooked, cooled & chopped (a rotisserie chicken also works well here if you are short on time)
3 stalks celery, chopped
3 carrots, chopped
1/2 medium sized red onion, chopped
1/2 cup sriracha mayo (or regular, if you don’t have that kind on hand)
1/4 cup sriracha sauce
DIRECTIONS (they’re really difficult):
- Chop your chicken, celery, carrots, and onion. Put them into a large tupperware container.
- Add the mayo & sriracha sauce.
- Combine well – I like to use my hands. Add salt and pepper to taste.
There you have it – three steps to happiness! And no dirty mixing bowls! Enjoy.