Description
A bright and elegant salad featuring tender shredded chicken and a creamy, slightly spicy dressing.
Ingredients
Scale
- 4 cups mixed salad greens (baby romaine, butter lettuce), washed and spun dry
- 2 cups cooked chicken, shredded or thinly sliced
- 3 tbsp mayonnaise (room temperature)
- 2 tbsp plain Greek yogurt
- 2–3 tbsp sweet chili sauce
- 1 tbsp Sriracha or sambal oelek
- 1 tsp rice vinegar or lime juice
- 1 tsp sesame oil (optional)
- Salt and freshly ground black pepper, to taste
- 1 small cucumber, thinly sliced
- 1 medium carrot, julienned or peeled into ribbons
- 2 green onions, thinly sliced on the bias
- 2 tbsp cilantro or Thai basil, finely chopped
- 2 tbsp toasted sesame seeds or crushed roasted peanuts
Instructions
- Prepare the chicken: poach raw breasts in simmering seasoned water until just cooked through. Cool slightly and shred.
- Whisk the dressing: combine mayonnaise, Greek yogurt, sweet chili sauce, Sriracha, rice vinegar, and sesame oil in a bowl. Whisk until smooth.
- Toss the vegetables: combine greens, cucumber, carrot, and green onions in a large mixing bowl and dress lightly.
- Combine with chicken: add shredded chicken and dressing to the salad, toss until evenly coated.
- Finish and garnish: plate the salad, drizzle with extra dressing, and sprinkle with sesame seeds and herbs.
- Taste and balance: adjust with salt and lime juice as needed.
Notes
Assemble components separately for best texture when storing. Dress the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 40mg