Soy-Free Spicy Chicken Salad
Elevate your lunchtime routine with this irresistible Soy-Free Spicy Chicken Salad, a bold twist on a classic favorite that's perfect for anyone seeking a soy-free option. Juicy, shredded chicken breast is the star of the dish, poached to tender perfection and then tossed in a creamy, zesty dressing made with soy-free mayonnaise, fresh lime juice, and a medley of spices like smoked paprika and cayenne pepper for a touch of heat. Crunchy celery, red onion, and fiery jalapeño add texture and flavor, while aromatic cilantro brightens the mix. Optional diced avocado brings a creamy, indulgent element to this protein-packed salad. Quick to prepare, versatile, and bursting with vibrant flavors, this recipe is ideal as a refreshing main dish served on its own, in lettuce wraps, or paired with crackers. Ready in just under 35 minutes and easily stored for up to three days, it's the ultimate spicy, healthy, and allergen-friendly salad for your meal prep or gatherings.
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 4 cups Water
- 1 teaspoon Salt
- 0.5 cup Mayonnaise (soy-free)
- 2 tablespoons Lime juice (freshly squeezed)
- 0.5 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Black pepper
- 0.5 cup Celery (chopped)
- 0.25 cup Red onion (finely diced)
- 1 piece Jalapeño (seeded and finely chopped)
- 2 tablespoons Fresh cilantro (chopped)
- 1 piece Avocado (optional, diced)
Instructions
Place the chicken breasts in a medium-sized pot and add the water and 1 teaspoon of salt.
Bring the water to a boil over medium heat, then reduce the heat to a simmer. Cover and poach the chicken for 15-20 minutes or until fully cooked and no longer pink in the center (internal temperature should reach 165°F/74°C).
Remove the chicken from the pot and let it cool for 5-10 minutes. Once cool enough to handle, shred the chicken using two forks or your hands, and set it aside.
In a large mixing bowl, combine the soy-free mayonnaise, lime juice, garlic powder, smoked paprika, cayenne pepper, and black pepper. Whisk until the dressing is smooth and evenly mixed.
Add the shredded chicken, chopped celery, diced red onion, jalapeño, and cilantro to the bowl with the dressing. Toss everything together until all the ingredients are well coated.
If using avocado, gently fold it into the salad at the end to avoid mashing.
Taste and adjust the seasoning if needed. Add more lime juice for extra tanginess or cayenne pepper for added heat.
Serve immediately on its own, in lettuce wraps, or with crackers. You can also refrigerate the salad for up to 3 days in an airtight container.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3950 mg | 172% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1116 mg | 24% | |
*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.
