Creamy Asian Chicken Salad with Sriracha
This fun twist on an easy classic chicken salad recipe is perfect for lunch or a light dinner. Equal parts crunchy, creamy, and satisfying, it has no added sugar, gluten or dairy and is Whole30 friendly!
Ingredients
Main Part
- 3/4 lb chicken *about 350g, I used leftover rotisserie chicken
- 2 stalks celery chopped
- 1/4 cup red onion chopped
- 1/2 cup apple chopped
- 1 handful cilantro chopped
- 1 clove garlic minced
- 1 tbsp fresh ginger minced
Sauce
- 1/2 cup mayo
- 2 tbsp coconut aminos *or soy sauce
- 1/2 tbsp garlic powder
- 1 tbsp sriracha *or more depending on preference
Instructions
- First, Begin by chopping all ingredients. Use personal preference on the chicken, whether you cube or shred it.
- Mix the ingredients together until they are well combined. Set aside and begin the dressing.
- Either on top of the chopped ingredients- or in a separate bowl, begin to add all of the dressing/sauce ingredients.
- Mix until well combined.
- Serve immediately- or chill for later.