Bang Bang Spicy Chicken Salad
Bang Bang Spicy Chicken Salad
Ingredients
For the Dressing
- 120 g plain Greek yogurt, 2% fat recommended
- 20-30 g Sriracha, to taste
- 1 lime, juiced
- 1/2 lime zest
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tablespoon water, optional, to thin dressing
For the Salad
- 500 g chicken, seasoned as desired
- 300 g Romaine lettuce, shredded, or lettuce of choice
- 200 g unsweetened corn
- 100 g peppers, diced
- 100 g red onion, finely diced
- 100 g grape tomatoes, halved
- 20 g jalapeno, finely diced
- 20 g grated Parmesan
- 15 g coriander, chopped
- as needed sea salt
Instructions
- 1
In a small bowl or measuring cup, combine the plain Greek yogurt, Sriracha (start with 20g and add more to taste), fresh lime juice, lime zest, a pinch of sea salt, and a pinch of black pepper. Mix thoroughly until the dressing is well combined and creamy. If a thinner consistency is desired, add 1 tablespoon of water and mix again.
⏱️ 5 min
- 2
Season the chicken as desired. Cut the chicken into strips. Place the chicken strips in an air fryer and cook for 9 minutes, or until fully cooked through and golden brown. Once cooked, dice the chicken into bite-sized pieces.
⏱️ 9 min
- 3
In a large salad bowl, combine the shredded Romaine lettuce, unsweetened corn, halved grape tomatoes, diced peppers, finely diced red onion, finely diced jalapeno, grated Parmesan, and chopped coriander. Add the cooked and diced chicken to the bowl.
⏱️ 10 min
- 4
Pour the prepared spicy dressing over the salad ingredients. Using a spoon and spatula, mix the salad thoroughly until all ingredients are evenly coated with the dressing. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Spicy Chicken Salad
For the Dressing
- 120 g plain Greek yogurt, 2% fat recommended
- 20-30 g Sriracha, to taste
- 1 lime, juiced
- 1/2 lime zest
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tablespoon water, optional, to thin dressing
For the Salad
- 500 g chicken, seasoned as desired
- 300 g Romaine lettuce, shredded, or lettuce of choice
- 200 g unsweetened corn
- 100 g peppers, diced
- 100 g red onion, finely diced
- 100 g grape tomatoes, halved
- 20 g jalapeno, finely diced
- 20 g grated Parmesan
- 15 g coriander, chopped
- as needed sea salt
Instructions
- 1
In a small bowl or measuring cup, combine the plain Greek yogurt, Sriracha (start with 20g and add more to taste), fresh lime juice, lime zest, a pinch of sea salt, and a pinch of black pepper. Mix thoroughly until the dressing is well combined and creamy. If a thinner consistency is desired, add 1 tablespoon of water and mix again.
⏱️ 5 min - 2
Season the chicken as desired. Cut the chicken into strips. Place the chicken strips in an air fryer and cook for 9 minutes, or until fully cooked through and golden brown. Once cooked, dice the chicken into bite-sized pieces.
⏱️ 9 min - 3
In a large salad bowl, combine the shredded Romaine lettuce, unsweetened corn, halved grape tomatoes, diced peppers, finely diced red onion, finely diced jalapeno, grated Parmesan, and chopped coriander. Add the cooked and diced chicken to the bowl.
⏱️ 10 min - 4
Pour the prepared spicy dressing over the salad ingredients. Using a spoon and spatula, mix the salad thoroughly until all ingredients are evenly coated with the dressing. Serve immediately.
⏱️ 5 min