Low Fat Spicy Chicken Salad
Satisfy your cravings without the extra calories with this Low Fat Spicy Chicken Salad, a vibrant, protein-packed dish bursting with bold flavors! Tender shredded chicken meets a creamy, tangy dressing made with low-fat Greek yogurt, lime juice, and a fiery touch of hot sauce, balanced with aromatic spices like chili powder, garlic, and cumin. Fresh veggies—crunchy celery, sweet red bell peppers, and green onions—add texture and color, while chopped cilantro ties everything together for a refreshing finish. Perfectly served atop crisp mixed greens, this healthy, spicy chicken salad is ready in under 30 minutes and ideal for meal prep or a quick lunch that doesn’t skimp on flavor. Keywords: low fat chicken salad, spicy chicken recipe, healthy lunch ideas, quick salad recipes, high-protein meals.
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Recipe Information
Ingredients
- 2 pieces (about 12 oz total) Boneless, skinless chicken breasts
- 0.5 cup Low-fat Greek yogurt
- 2 tablespoons Lime juice
- 1 tablespoon Hot sauce (e.g., Sriracha or your preferred brand)
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Celery, diced
- 1 medium Red bell pepper, diced
- 2 stalks Green onions, chopped
- 2 tablespoons Fresh cilantro, chopped
- 4 cups Mixed greens or lettuce (for serving)
Instructions
Place the chicken breasts in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 12-15 minutes, or until the chicken is fully cooked and no longer pink in the center (internal temperature should reach 165°F/74°C).
Remove the chicken from the water and let it cool for 5 minutes. Once cooled, shred the chicken using two forks or your hands, and set aside.
In a large mixing bowl, whisk together the low-fat Greek yogurt, lime juice, hot sauce, chili powder, garlic powder, cumin powder, salt, and black pepper until smooth and well combined.
Add the shredded chicken, diced celery, diced red bell pepper, chopped green onions, and cilantro to the bowl with the dressing. Toss everything together until the chicken and vegetables are evenly coated in the spicy dressing.
Cover the bowl and refrigerate the chicken salad for at least 15 minutes to allow the flavors to meld together. You can prepare this up to a day in advance if desired.
To serve, divide the mixed greens or lettuce among four plates or bowls. Top each portion of greens with the spicy chicken salad, and serve immediately.
Optional: Add slices of avocado or a sprinkle of crushed red pepper flakes on top for extra flavor.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 2099 mg | 91% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 26.8 g | ||
| Protein | 225.4 g | 451% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 319 mg | 25% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2852 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
