Chicken salad is a nice, easy lunch for when you’re on the go. If I’m going to eat it though, I always make my own. That way I know exactly what goes into it and that I’m getting the most nutrient-value from my food that I possibly can. However, traditional chicken salad can get old fast, so I like to spice mine up a bit and give it a kick! I bring you Sriracha Chicken Salad!
Substituting nonfat plain Greek yogurt for mayonnaise is a great idea. You get the same tanginess without the extra fat, AND you’re getting a whole lot more protein!
Here’s a time saving tip: chop your grapes, celery & onion while your chicken is baking & cooling. You can also chop a day in advance for easy assembly at dinner time.
Sriracha Chicken Salad
Preheat oven to 350 degrees.
Lightly coat chicken breast with olive oil, salt, and pepper. Bake chicken about 20 minutes (internal temp of 165 degrees).
Shred chicken and put in large mixing bowl. Set it aside to cool.
Chop grapes, celery, onions, and walnuts. Add to mixing bowl with chicken.
Add greek yogurt, dijon mustard, and sriracha to the mixture. Stir well.
Chill for at least two hours. Serve cold in lettuce wraps.