Crunchy Spicy Chicken Salad Recipe
If you’re craving a bold, satisfying dish that wakes up your taste buds and packs a ton of crunch, look no further than this Crunchy Spicy Chicken Salad. It’s a colorful medley of tender chicken, crisp veggies, and an addictive spicy-creamy dressing, all coming together in just minutes. Whether you’re after a vibrant lunch, a light dinner, or a show-stealing potluck contribution, this salad delivers major flavor and texture in every bite. Trust me, once you try it, you’ll want to make it part of your regular rotation!
Ingredients You’ll Need
This recipe keeps things refreshingly simple, but every ingredient plays a starring role in the flavor and texture of your Crunchy Spicy Chicken Salad. Each component adds something special—crunch, color, protein, or a spicy zing—to create a balanced and unforgettable salad.
- Chicken breast: Shredded or chopped, cooked chicken breast is the protein powerhouse and soaks up all the spicy dressing beautifully.
- Red cabbage: Adds a vibrant color and hearty crunch that holds up to the dressing.
- Green cabbage: Balances with a milder flavor and an extra layer of crispness.
- Carrot: Julienned or shredded, it brings a subtle sweetness and pop of orange.
- Red bell pepper: Thinly sliced for a juicy, slightly sweet crunch.
- Cucumber: Chopped cucumber keeps things cool and refreshing in every bite.
- Green onions: Chopped for a gentle oniony bite that lifts the whole salad.
- Fresh cilantro: Adds an herby, citrusy brightness that ties everything together.
- Roasted peanuts or cashews: Chopped nuts lend even more crunch and a savory nuttiness.
- Sesame seeds: Sprinkled on top, they add a toasty flavor and a lovely finishing touch.
- Mayonnaise: The creamy base for your spicy dressing—feel free to use a vegan version if needed.
- Sriracha: Brings the heat! Adjust the amount to suit your spice preference.
- Rice vinegar: For a tangy zip that brightens the dressing.
- Lime juice: Adds a fresh, citrusy kick that balances the creamy and spicy notes.
- Soy sauce or coconut aminos: Gives a salty, umami depth to the dressing.
- Honey or keto-friendly sweetener: Just a touch for balance—choose your favorite based on dietary needs.
- Salt and pepper: Essential for fine-tuning all the flavors to perfection.
How to Make Crunchy Spicy Chicken Salad
Step 1: Prep the Veggies and Chicken
Start by shredding or chopping your cooked chicken breast into bite-sized pieces. Then, get all those gorgeous veggies ready: finely shred the red and green cabbages, julienne or shred the carrot, thinly slice the red bell pepper, and chop the cucumber, green onions, and cilantro. Having everything prepped and ready makes the assembly a breeze and ensures every bite is packed with texture.
Step 2: Mix the Salad Base
In a large salad bowl, add your prepped chicken, both cabbages, carrot, red bell pepper, cucumber, green onions, cilantro, and the roasted nuts. Give it all a gentle toss with clean hands or tongs so the ingredients are evenly distributed—the colors are already looking amazing at this point.
Step 3: Whisk Up the Spicy Dressing
In a separate small bowl, whisk together the mayonnaise, sriracha, rice vinegar, lime juice, soy sauce (or coconut aminos), honey (or your preferred sweetener), plus a pinch of salt and pepper. Taste and adjust the sriracha or lime juice to suit your heat and tang preferences. The dressing should be creamy, zippy, and just the right amount of spicy.
Step 4: Bring It All Together
Pour the spicy dressing over your salad base and toss thoroughly until everything is coated and glistening with flavor. If you want the salad extra cold and flavorful, pop it in the fridge for 10–15 minutes before serving—this little chill time lets the flavors mingle beautifully.
Step 5: Top and Serve
Right before serving, sprinkle the sesame seeds all over for that final crunchy, nutty touch. Now, your Crunchy Spicy Chicken Salad is ready to steal the show!
How to Serve Crunchy Spicy Chicken Salad
Garnishes
For a restaurant-worthy finish, I love showering the salad with extra sesame seeds, a few more chopped peanuts or cashews, and a sprinkling of fresh cilantro. If you want more color, add thin slices of avocado or a few lime wedges on the side for squeezing—these little touches make every bowl feel special.
Side Dishes
This salad shines on its own, but it’s also fantastic alongside fluffy jasmine rice, crunchy lettuce cups, or a simple bowl of miso soup. For a low-carb meal, pair with cauliflower rice or fresh veggie sticks. The flavors are punchy enough that you don’t need much else!
Creative Ways to Present
Try serving the Crunchy Spicy Chicken Salad in lettuce wraps for a fun, hand-held appetizer or lunch, or pile it high on a bed of baby greens for a more substantial dinner salad. For parties, spoon it into endive leaves or small cups for easy, colorful finger food that always disappears fast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer the salad to an airtight container and store it in the fridge. The flavors deepen and meld as it sits, making it just as tasty the next day. For best texture, enjoy within 2 days so the veggies stay crisp and vibrant.
Freezing
Freezing isn’t recommended for Crunchy Spicy Chicken Salad, as the fresh veggies lose their crunch and become watery once thawed. If you want to prep ahead, you can freeze the cooked chicken and make the rest of the salad fresh when you’re ready to enjoy it.
Reheating
No reheating needed! This salad is best served cold or at room temperature. If you made it ahead and it’s extra chilly from the fridge, let it sit out for a few minutes before serving to bring out the flavors.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken is a lifesaver and gives you perfectly tender chicken with zero hassle. Just shred or chop it up and you’re good to go.
Is this Crunchy Spicy Chicken Salad gluten-free?
Yes, as long as you use gluten-free soy sauce or coconut aminos, this salad fits right into a gluten-free lifestyle. Double-check all your ingredients to be sure.
How can I make the salad dairy-free?
Simply swap the regular mayonnaise for your favorite vegan or dairy-free mayo. The dressing will be just as creamy and delicious without any dairy.
Can I make this salad ahead of time?
You can prep all the veggies and chicken in advance and whisk together the dressing, but for the best crunch, toss everything together just before serving. If you need to make it ahead, keep the dressing separate until you’re ready to eat.
What’s the best way to adjust the spice level?
Start with less sriracha if you’re spice-sensitive, then taste and add more to dial up the heat. You can also offer extra sriracha on the side so everyone can customize their own bowl.
Final Thoughts
If you love dishes that are bold, fresh, and a little bit addictive, you have to try this Crunchy Spicy Chicken Salad. It’s one of those recipes that always gets rave reviews, and I’m sure it’ll become a favorite in your kitchen too. Give it a go—you’ll be hooked after the first crunchy, spicy, flavor-packed bite!
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Crunchy Spicy Chicken Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A vibrant and crunchy spicy chicken salad featuring shredded chicken, colorful cabbage, and fresh vegetables tossed in a tangy and spicy sesame dressing. Perfect for a quick, gluten-free, low-carb meal with a delightful blend of textures and bold Asian-inspired flavors.
Ingredients
Salad
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 carrot, julienned or shredded
- ½ red bell pepper, thinly sliced
- ½ cup chopped cucumber
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro
- ¼ cup roasted peanuts or cashews, chopped
- 2 tablespoons sesame seeds
Dressing
- ¼ cup mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon soy sauce or coconut aminos
- 1 teaspoon honey or keto-friendly sweetener
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the shredded chicken, both cabbages, carrot, red bell pepper, cucumber, green onions, cilantro, and chopped nuts. Toss gently to mix the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sriracha, rice vinegar, lime juice, soy sauce, honey, salt, and pepper until you achieve a smooth and well-blended dressing.
- Toss the Salad: Pour the spicy dressing over the salad mixture and toss thoroughly to coat all ingredients evenly with the dressing.
- Finish and Serve: Sprinkle the salad with sesame seeds for added crunch and flavor. Chill the salad for 10–15 minutes to allow flavors to meld, or serve immediately for a fresher taste.
Notes
- Use rotisserie chicken for quick and easy prep.
- Add sliced avocado or extra lime juice to enhance freshness.
- Adjust the amount of sriracha to control the spice level based on your preference.
- To make this salad dairy-free, substitute mayonnaise with a vegan mayo alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg
