Honey-Sriracha Chicken Salad
Shredded chicken, crunchy vegetables, dill pickles and almonds meet a creamy honey-sriracha yogurt dressing, with crackers served alongside.
20 min
Prep
15 min
Cook
4
Serves
545
Calories
Macros · per serving
49g protein
48g carbs
14g fat
Ingredients
For 4 servings
- 665 g chicken breast
- 2 green onion
- 100 g celery
- 150 g cucumber
- 100 g carrot
- 60 g dill pickle
- 30 g almond
- 160 g saltine cracker
- 180 g plain Greek yogurt
- 40 g honey
- 20 g sriracha
- 5 g Dijon mustard
- 15 ml pickle brine
- 1 g salt
- 0.5 g black pepper
Instructions
- 1
Cook the chicken breast in a skillet over medium-high heat 6–7 minutes per side until cooked through. Let cool slightly. Rinse the fresh vegetables. Shred the chicken with two forks into a 3-liter mixing bowl.
- 2
Thinly slice the green onions. Finely dice the celery, cucumber and dill pickles, then coarsely grate the carrot. Roughly chop the almonds and add everything to the chicken.
- 3
In a small bowl, whisk the yogurt, honey, sriracha, Dijon mustard, pickle brine, salt and black pepper until smooth.
- 4
Pour the dressing over the chicken mixture and toss thoroughly, separating any clumps so the vegetables and chicken are evenly coated.
- 5
Divide the salad among four plates and serve each with 40 g of crackers. Serve immediately, or refrigerate promptly; do not leave the salad at room temperature for more than 2 hours.
Cook it this week.
NeatEat plans Honey-Sriracha Chicken Salad — and the rest of your week — around your budget, groceries included.