When you need something fast, filling, and actually exciting to eat, this Spicy Chicken Salad delivers. It comes together in under 30 minutes with simple ingredients and bold heat from calabrian chilis and hot honey. No mayo required here...the sauce is made creamy with greek yogurt, which gets tossed with crunchy veggies and fresh dill to balance things out. Each serving has 30g of protein so it’s the perfect healthy meal prep lunch or easy dinner!
You already know that chicken salad has become my whole personality in the last year. And I’ve been challenging myself to come up with fun and unique variations that I haven’t made before, like this Spicy Chicken Salad. The spice in this bad boy comes from calabrian chilis, a delicious Italian ingredient that has a distinct flavor and personality. They’ve kinda become the “it girl” on social media lately — it seems like I’m always seeing calabrian chili caesar salads, calabrian chili pasta, etc.
I try to keep the ingredients in my recipes as approachable as possible, and while calabrian chilis may be a new-to-you ingredient, I promise they’re worth adding to your kitchen! They are available at most large grocery stores, come in a jar, and are often found near the roasted red peppers and other jarred tapenades. They add big flavor, depth and heat to this spicy chicken salad!
Did I mention the base of this spicy chicken salad is creamy, protein-rich greek yogurt? It’s sweetened up a touch with hot honey (or normal honey), then tossed with shredded chicken and some veggie add-ins like celery, roasted red peppers, red onion & dill for freshness. It comes together quickly, makes for a mean high-protein lunch or dinner, and is super meal-prep friendly!
Why You’ll Love this Spicy Chicken Salad with Calabrian Chilis
- It’s easy to prep, coming together in under 30 minutes!
- This chicken salad gets its kick from calabrian chili peppers & hot honey.
- This recipe is made creamy with greek yogurt (no mayo required!)
- Each serving is packed with 30g of protein for a healthy lunch or dinner option.
- It’s spicy yet refreshing, and the perfect thing to meal prep!
What You Need to Make this Spicy Chicken Salad
- Boneless, Skinless Chicken Breast: I prefer to boil mine and then shred it, but you could also substitute rotisserie chicken or canned chicken for convenience.
- Greek Yogurt: The base of this chicken salad is full-fat plain greek yogurt or skyr, which boosts the protein & adds probiotics! I prefer to use a really thick kind like Fage. It will work with low-fat or non-fat greek yogurt as well, but the result will be less rich & creamy.
- Chopped Calabrian Chili Peppers: Calabrian chilis are a popular Italian ingredient that adds spice and depth to this chicken salad. I buy the kind that’s already chopped and packed with oil in a jar. However, you can also chop them up yourself.
- Hot Honey: For an extra kick! Normal honey works just as well too.
- Lemon Juice: From about 1/2 small lemon, for brightness and tang.
- Celery: Finely diced celery adds a refreshing crunch.
- Fire Roasted Red Peppers: Be sure to remove them from the jar of liquid & pat them dry well to get rid of excess moisture. These add a pop of color, some sweetness & smokiness.
- Red Onion: This adds sharp flavor and some contrast. For a milder option, choose shallot instead.
- Fresh Dill: Balance out all the spice with some bright & herbaceous flavor from fresh chopped dill.
- Kosher Salt & Black Pepper: For seasoning the chicken, the yogurt sauce & the chicken salad itself once everything is tossed together.
How To Make this Spicy Chicken Salad (Calabrian Chili)
Boil the Chicken:
First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1″ of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15 minutes, or until internal temperature reaches 165F. Timing will vary depending on how large/thick your chicken breasts are.
Blend Together Spicy Yogurt Sauce:
Meanwhile, add greek yogurt, calabrian chilis, hot honey, lemon juice and kosher salt & black pepper to the blending cup of your immersion blender, or to a small food processor. Blend until smooth.
Shred the Chicken:
Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it’s quicker! Allow the shredded chicken to cool down for a bit before tossing it all together.
Toss the Spicy Chicken Salad:
Add the spicy greek yogurt sauce to the shredded chicken, along with the celery, roasted red pepper, red onion and dill. Use a spatula to stir until evenly coated. Taste and adjust the amount of kosher salt & black pepper.
Let Chill & Enjoy:
Finally, place your spicy chicken salad in the fridge until it has cooled down and the flavors have melded together. Enjoy!
Can I Use Rotisserie Chicken or Canned Chicken Instead?
Absolutely! I typically go with the boiling method for chicken because it’s quick and cost effective, but if you’re in a rush you can substitute shredded rotisserie chicken or canned chicken. 1 pound of raw chicken breast yields about 2.5 cups of shredded chicken, so that’s how much rotisserie or canned chicken you would want to substitute.
Substitution FAQS:
- How can I make this recipe dairy free? To make this spicy chicken salad dairy free, all you need to do is substitute your favorite thick non-dairy greek yogurt (or mayonnaise instead).
- Are there any substitutes for the calabrian chilis? Calabrian chilis are pretty unique in their flavor, so there isn’t a perfect swap. But, I’d recommend playing around with harissa paste or even sriracha. Start with less than 2 tbsp, and add more as desired based on your spice tolerance.
- Can I use fresh red peppers instead of fire roasted? The flavor and texture will certainly be different (crunchier, less sweet & smokey), but if you can’t find fire-roasted or don’t like them, go for it!
- What other add-ins would work well here? I kept this spicy chicken salad pretty simple, but it’s easily customizable! Other add-ins that would be delicious are some grated parmesan cheese, finely diced cucumber or slivered almonds.
How Should I Store Leftovers?
This Spicy Chicken Salad is a great thing to make for meal prep lunches! It should be stored in an airtight container in the fridge for up to 3-4 days. The liquid in the roasted red peppers may cause a bit of separation, so just give it a quick stir before enjoying the leftovers. The flavor only gets better as it sits!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Chicken Salad Recipes?
- Marry Me Chicken Salad
- Healthy Buffalo Chicken Salad
- Caesar Chicken Salad
- Honey Mustard Chicken Salad
- Bacon Avocado Chicken Salad
- Cranberry and Pecan Chicken Salad
- Southwestern Chicken Salad
Spicy Chicken Salad (Calabrian Chili)
Equipment
- medium pot with lid
- immersion blender or food processor
- hand or stand mixer
- spatula
Ingredients
- 1 lb boneless, skinless chicken breast
- kosher salt & black pepper to taste
- 1 cup full-fat plain greek yogurt or skyr
- 2 tbsp chopped calabrian chili peppers
- 1 tbsp hot honey (or normal honey)
- juice from ½ small lemon
- ½ cup finely diced celery
- ½ cup diced fire roasted red peppers (patted dry to remove excess liquid)
- ⅓ cup finely diced red onion
- 1 tbsp fresh chopped dill
Instructions
- First, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15 minutes, or until the internal temperature reaches 165F. Timing will vary depending on how large/thick your chicken breasts are.1 lb boneless, skinless chicken breast, kosher salt & black pepper
- Meanwhile, add greek yogurt, calabrian chilis, hot honey, lemon juice and kosher salt & black pepper to the blending cup of your immersion blender, or to a small food processor. Blend until smooth.1 cup full-fat plain greek yogurt or skyr, 2 tbsp chopped calabrian chili peppers, 1 tbsp hot honey, juice from ½ small lemon, kosher salt & black pepper
- Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker! Allow the shredded chicken to cool down for a bit before tossing it all together.
- Add the spicy greek yogurt sauce to the shredded chicken, along with the celery, roasted red pepper, red onion and dill. Use a spatula to stir until evenly coated. Taste and adjust the amount of kosher salt & black pepper.½ cup finely diced celery, ½ cup diced fire roasted red peppers, ⅓ cup finely diced red onion, 1 tbsp fresh chopped dill
- Finally, place your spicy chicken salad in the fridge until it has cooled down and the flavors have melded together. Enjoy!
Video
Nutrition
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