Siracha Lime Chicken Salad

Siracha Lime Chicken Salad

Have you jumped onto the Siracha bandwagon yet?

It’s for sure a thing. A delicious thing. Siracha has to be one of my favorite flavors. Possibly because I am obsessed with spicy, Asian inspired cuisine. Seriously, my daughter is basically made of Thai food because that’s all I ate when I was pregnant with her. Well Thai food and a very brief but super intense infatuation with Barbecue Pringles and a time when I was a stereotypical pregnant lady and ate an entire jar of pickles.

Yep that happened. At the time, the jar of pickles was delicious. In retrospect… well, it tasted kind of like shame. Nothing like this perfect Siracha Lime Chicken Salad.

And this kind of food is perfect for the warmer weather so bring it on.

For me, this Siracha Lime Chicken Salad is perfect summer food. The lime is refreshing and tangy. The Siracha is perfectly spicy. And the sweetness of the honey in the dressing? Yes please. Plus you can throw the whole thing together in just a few minutes so there’s no need to slave over a hot stove for hours and miss the perfect weather. Or better yet, you can grill the chicken outside. Because this salad begs you to eat it on the patio.

And the chicken gives you options. If you want to serve it over salad, awesome because it is delicious. But you could totally grill the chicken and serve it over rice and veggies for a heartier version of this meal. And it would still be amazing.

Even better? The salad is absolutely guilt free. It’s healthy with lean chicken breast and full of veggies like bell peppers and crunchy romaine. So you can eat it and then have a nice big helping of my chocolate chip skillet cookie for dessert. Because balance, right?

Or you can eat it and not worry about your skinny jeans or bathing suit the next day. Because healthy.

Me? I’d personally go the route of the cookie for dessert. Priorities, you know? And cookie trumps bathing suit.

Looking for other delicious salad recipes? Try these:

• Thai Chicken Salad
• Buffalo Chicken Caesar Salad
• Blood Orange Salad

Siracha Lime Chicken Salad

Siracha Lime Chicken Salad

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Course: Salad

Cuisine: Asian, salad

Servings: 2 -4 entree salads

Author: Seasoned Sprinkles

Ingredients

For the chicken

• 1 pound of chicken breast tenderloins
• juice of 1 lime
• 1 tbs Siracha
• 1 tbs of olive oil
• 1 tbs of soy or tamari
• 1 tbs of honey
• 2 crushed cloves of garlic

For the salad

• 1 head of romaine lettuce chopped
• 1 red bell pepper chopped and seeded
• 1 orange bell pepper chopped and seeded
• 1 yellow bell pepper chopped and seeded
• 1 cup of shelled cooked edamame

For the dressing

• 2 tbs of low fat mayo
• 2 tbs honey
• 1 tbs siracha*
• juice of 1 lime

Instructions

• Whisk all the wet ingredients together for the marinade and the pressed garlic cloves. Pour over the chicken, being sure to coat completely, and let sit for at least 15 minutes. While chicken is marinading, chop the veggies for the salad and toss together in a big bowl. Preheat a grill pan over medium heat. Cook for 5 minutes before flipping and cooking for an additional 5 minutes or until chicken is done. Serve over the salad.
• To make the dressing, briskly whisk together all the ingredients for the dressing until combined. Serve with the salad or store in fridge for up to 4 days.

Notes

*Adjust the amount of Siracha based on personal spice preference.
**Tamari will keep this whole salad gluten free.

Nutrition

Serving: 2-4 entree salads

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