Best 2 Sriracha Grilled Chicken Salad Recipes

Dive into the delectable realm of flavors with sriracha grilled chicken salad, a symphony of bold and vibrant ingredients that will tantalize your taste buds. Sriracha, a quintessential Thai hot sauce crafted from fiery chili peppers, garlic, vinegar, and salt, becomes the spirited conductor of this dish, adding a piquant and smoky undertone to juicy grilled chicken. The refreshing salad base, composed of crisp lettuce, vibrant cherry tomatoes, crunchy cucumbers, and red onions, provides a crisp and refreshing contrast to the succulent chicken.

Let's cook with our recipes!

SRIRACHA GRILLED CHICKEN SALAD

Sriracha Grilled Chicken Salad image

Should know by now, I'm in luuuuuuurrrrrrrrrrve with Sriracha Chili Sauce. Marinating time not included.

Provided by gailanng

Categories Salad Dressings

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 boneless chicken breast halves
2 tablespoons sriracha hot chili sauce
1 teaspoon vegetable oil
salt
4 slices bacon, cooked and crumbled (for super kicked up flavor see Bacon With Sriracha and Brown Sugar)
mixed salad green
4 thin slices red onions
12 grape tomatoes, halved
parmesan cheese (shredded or grated)
asian sesame vinaigrette

Steps:

Wash and pat dry chicken breast halves. Place chicken in a plastic baggie along with sriracha chili sauce and oil, squishing to evenly disperse marinade. Refrigerate and marinade 4 hours.
Remove marinated breast and pat dry. Sprinkle with salt. Place breasts under broiler or on grill, cooking until no longer pink in center and juices run clear, about 5-10 minutes on each side. Let cool then cut into diagonal ¼ inch slices; set aside. This step can be done early in the day or even the day before.
Divide between 2 plates the mixed greens, tomato halves and red onion. Place on top one cut-up breast per plate then top with bacon and sprinkle with Parmesan cheese.
Drizzle over salad dressing.

SPICY SRIRACHA GRILLED CHICKEN AND WATERMELON SALAD

Spicy Sriracha Grilled Chicken and Watermelon Salad image

What a delicious summer salad! Baby arugula is a great base that adds a touch of nuttiness. The addition of watermelon, basil, and Feta is a delightful flavor combination and gives the salad its fresh summery feel. Sriracha grilled chicken has just enough kick without dominating the flavors. Jess's slightly sweet and tangy...

Provided by Jess Grearson

Categories Salads

Time 25m

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breasts (8 oz each), flattened to 1/2 inch
6 Tbsp fresh lemon juice, divided
1 Tbsp Sriracha hot sauce
2 pinch salt and fresh ground black pepper
1/4 c extra virgin olive oil
2 tsp agave syrup (honey may be substituted)
4 c baby arugula
3 c small-diced seedless watermelon, drained
1/2 c cherry tomatoes, quartered and drained
1/2 c yellow cherry or pear tomatoes, quartered and drained
1/2 c Feta crumbles
1/2 c fresh basil, cut to chiffonade

Steps:

1. Prepare gas grill to medium heat. Cut each (8oz) chicken breast horizontally nearly through, open like book and pound to 1/2-inch. Season both sides with pinches of salt and pepper.
2. In a medium bowl, toss the chicken with 2 Tbsp of the lemon juice whisked with Sriracha.
3. Marinate at room temperature for 5 minutes.
4. Oil grill. Grill chicken, flipping once, about 4-5 minutes per side, until meat tests 160 internally.
5. Let rest while preparing the salad.
6. For dressing, in a small bowl, combine the remaining 4 Tbsps lemon juice with the olive oil, agave, and a pinch each of salt and pepper. Whisk well.
7. In a medium bowl, gently toss arugula, watermelon, tomatoes, Feta, basil, and half of the dressing; sprinkle with salt and pepper.
8. Divide salad mixture among 4 plates. Top with chicken, sliced, and drizzle with the remaining dressing.
9. Cook's note: Though you can substitute another hot sauce for the Sriracha sauce in a pinch, we love this for its flavor, not just its heat!

Tips:

To ensure your chicken is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C).
If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
Be sure to marinate the chicken for at least 30 minutes before cooking. This will help to infuse it with flavor.
For a spicier salad, use a hotter variety of chili sauce. You can also add a pinch of cayenne pepper to the dressing.
If you don't have any fresh cilantro, you can use chopped parsley or basil instead.

Conclusion:

Sriracha grilled chicken salad is a delicious and healthy meal that is perfect for a summer cookout or potluck. The grilled chicken is flavorful and juicy, and the salad is packed with fresh vegetables. The dressing is tangy and slightly spicy, and it perfectly complements the other ingredients. This salad is sure to be a hit with everyone who tries it!

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