Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (or preferred hot sauce)
- 1 tablespoon fresh lime juice
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/2 teaspoon smoked paprika
Instructions
- Step 1: In a large mixing bowl, combine the mayonnaise, Sriracha sauce, lime juice, and smoked paprika. Whisk these ingredients vigorously until the mixture is smooth and evenly incorporated, creating the spicy dressing base.
- Step 2: Add the shredded chicken, finely chopped celery, and red onion to the bowl with the spicy dressing.
- Step 3: Gently fold all the ingredients together using a rubber spatula until the chicken and vegetables are thoroughly coated in the mayonnaise mixture. Avoid overmixing, which can make the salad gluey.
- Step 4: Taste the chicken salad and adjust seasonings as desired; add a pinch of salt if needed, or another half-teaspoon of Sriracha for extra heat.
- Step 5: Cover the bowl tightly with plastic wrap and refrigerate the salad for a minimum of 30 minutes. Chilling is essential to allow the flavors to properly meld and intensify before serving.
Notes
- Keep any leftovers tightly sealed in the fridge and aim to finish the salad within 3 to 4 days, as the celery will soften slightly over time.
- Never attempt to warm this salad; instead, if it seems stiff after extended refrigeration, revive the texture by stirring in a few drops of fresh lime juice just before plating.
- For a fantastic textural contrast, serve generous scoops of the chicken salad atop thick slices of toasted sourdough bread or nestled in crisp, cool butter lettuce cups.
- The key to preventing a gluey texture is mixing the dressing vigorously first, then gently folding in the chicken and vegetables until just coated, avoiding overmixing at all costs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American