Spicy Sriracha Ranch Chicken Salad Recipe for Summer Meals

I just finished eating this Sriracha Ranch Chicken Salad for the third time in a week, and I can’t wait to have it again!

Summer seems to be arriving in parts of the country. We’re heading to Texas for a weekend in June, and I’m a little nervous about the heat — I’m not as tolerant of high temperatures as I used to be. After living in temperate San Francisco for more than 15 years, I seek air conditioning at the first sign of warmth, even though I grew up in sweltering Mississippi.

Lately we’ve had blustery days and temperatures in the 50s, but I keep thinking about bright, warm-weather meals like this Ranch Chicken Salad. It’s quick, refreshing, and perfect for when you don’t want to heat up the kitchen.

This chicken salad balances the tangy creaminess of Ranch with a touch of heat from Sriracha. If you already have cooked chicken, you can pull this together in about five minutes and make wraps or sandwiches. If you need to cook the chicken first, the whole meal can be ready in under 30 minutes — ideal for busy weeknights.

Serve this Sriracha Ranch Chicken Salad over mixed greens, pile it onto a bun, or wrap it in a tortilla. Add a side of fries and fresh fruit for a satisfying family meal — you might even get compliments about your cooking!

Sriracha Ranch Chicken Salad

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  Yield: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• Cajun seasoning, to taste
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat Ranch dressing
• 1 teaspoon sriracha hot sauce(or more to taste)
• 2 green onions, sliced
• 1 cup grape tomatoesquartered

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Instructions

1. (If you have cooked chicken on hand, skip this step.) Lightly sprinkle chicken breasts with Cajun seasoning. Bake at 350°F for about 20 minutes (or cook in a hot skillet until done). Let the chicken cool slightly.

2. Shred or dice the cooked chicken into bite-sized pieces.

3. In a medium bowl, stir together the mayonnaise, Ranch dressing, and sriracha. Add the chicken and sliced green onions. Squeeze the quartered tomatoes to remove most of the seeds and excess juice, then fold them into the salad.

4. Serve the chicken salad over greens, on buns, or wrapped in tortillas.

• Author: Andi

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