Description
Thanksgiving is a time for celebration, and this Sriracha Lime Chicken Salad adds a delightful twist to your holiday table. Tender chicken marinated in zesty sriracha lime dressing combines with crunchy veggies and creamy avocado, creating an explosion of flavor that will leave your guests craving more. Perfect for using up leftover turkey or chicken, this dish is both light and satisfying—ideal for post-holiday meals. Bring excitement to your gathering with this vibrant salad that is sure to become a new favorite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (680g)
- 2 tbsp sriracha sauce (30g)
- 3 tbsp fresh lime juice (45ml)
- 2 tbsp extra virgin olive oil (30ml)
- 1 red bell pepper, diced (150g)
- 1 cucumber, diced (300g)
- 1 ripe avocado, diced (150g)
- ¼ cup fresh cilantro, chopped (15g)
- Salt and pepper to taste
Instructions
- In a bowl, whisk together sriracha sauce, lime juice, olive oil, salt, and pepper until well combined.
- Marinate the chicken in the mixture for at least 30 minutes in the fridge.
- Preheat grill or skillet over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (75°C). Let it rest before chopping.
- Dice the red bell pepper and cucumber; slice the avocado just before serving.
- In a large bowl, combine chopped chicken, veggies, cilantro, and any leftover marinade.
- Serve immediately on a platter or in individual bowls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup salad (250g)
- Calories: 335
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 77mg