Sweet Sriracha Chicken Salad | Hello Glow
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5 from 3 votes

Sweet Sriracha Chicken Salad

The spiciness of Sriracha is cut with crunchy veggies and a mellow Asian-inspired dressing.
Course: Salad
Cuisine: American, Asian
Servings: 6
Author: Lindsey Johnson


Sriracha marinade:

  • 1/2 cup brown sugar packed
  • 1/2 cup rice vinegar
  • 1/2 cup Sriracha
  • 1/4 cup fish sauce
  • 2 teaspoons freshly grated ginger
  • 2 garlic cloves minced
  • 6 about 2.5 pounds boneless, skinless chicken thighs


  • 1 small head of Romaine lettuce washed and dried, cut into thin strips
  • 1 seedless cucumber thinly sliced
  • 1 large carrot julienned
  • 1/4 cup sliced green onions


  • 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


  • 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.
  • 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.