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Sweet Sriracha Chicken Salad | Hello Glow
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Sweet Sriracha Chicken Salad

The spiciness of Sriracha is cut with crunchy veggies and a mellow Asian-inspired dressing.
Prep Time8 hours
Cook Time45 minutes
Total Time8 hours 45 minutes
Course: Salad
Cuisine: American, Asian
Keyword: healthy
Servings: 6
Author: Lindsey Johnson
Cost: $15

Equipment

  • Shallow dish
  • Baking sheet

Ingredients

Sriracha marinade:

  • ½ cup brown sugar packed
  • ½ cup rice vinegar
  • ½ cup Sriracha
  • ¼ cup fish sauce
  • 2 teaspoons freshly grated ginger
  • 2 garlic cloves minced
  • 6 about 2.5 pounds boneless, skinless chicken thighs

Salad:

  • 1 small head of Romaine lettuce washed and dried, cut into thin strips
  • 1 seedless cucumber thinly sliced
  • 1 large carrot julienned
  • ¼ cup sliced green onions

Dressing:

  • 1 tablespoon sesame oil
  • 3 tablespoons flavorless oil like safflower or grapeseed
  • 4 tablespoons rice wine vinegar
  • 2 teaspoons  tamari or soy sauce
  • 1 teaspoon brown sugar or honey
  • 1 tablespoon sesame seeds

Instructions

  • Place chicken in a shallow dish or large bowl. Prepare marinade  by combining all of the ingredients. Pour over the chicken. Cover and refrigerate several hours or overnight.
  • Preheat oven to 425°F and line a rimmed baking sheet with parchment paper or foil. If using foil, brush with oil. Remove chicken from marinade and arrange on the prepared baking sheet. Bake for 35-40 minutes, or until cooked through and the chicken has blackened in areas. Transfer to a plate and keep warm until ready to serve.
    Sweet and Spicy Sriracha Chicken Salad | Hello Glow
  • Meanwhile, prepare dressing. Whisk all ingredients together and chill until ready to serve.
  • To assemble salads, place a heaping cup of lettuce onto a large plate. Top with the cucumber slices, shredded carrots and green onions. Slice the chicken and place on top of the salad. Top with chopped cashews. Pass the dressing alongside.
    Sweet and Spicy Sriracha Chicken Salad | Hello Glow

Notes

If your family isn't as spice-friendly as mine, feel free to cut down on the Sriracha sauce in this recipe or substitute a milder hot sauce in it's place. You can also add a little more brown sugar to help tame the heat on these babies. Or, if you're so inclined, leave out the hot sauce entirely!