Ingredients
Chicken & Vegetables
- 1 ½ cups finely chopped cooked chicken breast (about 3/4 pounds)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley (or more cilantro)
- ¼ cup finely chopped scallions (about 2 scallions), plus extra for topping
- 1 small red bell pepper, chopped
Dressing
- 3 tablespoons plain nonfat Greek yogurt
- 2 to 3 tablespoons mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon honey
- Juice from ½ lime
- Salt and pepper, to taste
Instructions
- Combine Ingredients: In a medium bowl, mix together the finely chopped cooked chicken, cilantro, parsley, scallions, and chopped red bell pepper until evenly distributed.
- Prepare Dressing: Add the plain nonfat Greek yogurt, mayonnaise, sriracha, honey, and lime juice to the bowl. Stir well to coat the chicken and vegetables with the creamy, spicy dressing.
- Season & Adjust: Add salt and pepper to taste, mixing thoroughly to balance flavors.
- Serve: Use the chicken salad as a filling for sandwiches or wraps, or serve it as a dip to scoop up with pita chips or crackers. Garnish with extra chopped scallions if desired.
Notes
- To make this recipe dairy-free, substitute the Greek yogurt with dairy-free plain Greek yogurt or use a mixture of dairy-free mayonnaise and dairy-free Greek yogurt.
- For a protein alternative, replace the chicken with two cans of tuna or one can of rinsed, drained, and mashed chickpeas.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
