Spicy Chicken Salad (Calabrian Chili)
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!
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
Calories: 202kcal | Carbohydrates: 9g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 369mg | Potassium: 546mg | Fiber: 2g | Sugar: 8g | Vitamin A: 101IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg