Sriracha Grilled Chicken Salad
Bold, zesty, and packed with vibrant flavors, this Sriracha Grilled Chicken Salad is a deliciously healthy twist on a classic dish. Juicy grilled chicken breasts are marinated in a mouthwatering blend of Sriracha, soy sauce, honey, lime juice, and garlic, creating a perfect balance of heat, sweetness, and tang. Once grilled to perfection, the smoky, spicy chicken is served atop a refreshing medley of crisp romaine lettuce, cherry tomatoes, cucumber, shredded carrot, creamy avocado, and a hint of cilantro for a fresh, herbaceous finish. The quick 15-minute prep and simple ingredient list make this recipe an easy yet impressive meal, perfect for busy weeknights or a light lunch. Loaded with vibrant colors and bold flavors, this Sriracha Grilled Chicken Salad is not just a healthy choice but a flavor-packed experience!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 3 tablespoons Sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 pieces garlic cloves
- 4 cups romaine lettuce
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 medium red onion
- 1 medium carrot
- 1 medium avocado
- 0.25 cup cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, whisk together the Sriracha sauce, soy sauce, honey, 1 tablespoon of olive oil, lime juice, and minced garlic cloves to create the marinade.
Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated. Marinate for at least 30 minutes in the refrigerator, or up to 2 hours for more flavor.
While the chicken marinates, prepare the salad ingredients. Chop the romaine lettuce, halve the cherry tomatoes, slice the cucumber, thinly slice the red onion, shred the carrot, and cube the avocado. Set everything aside.
Preheat your grill or grill pan to medium-high heat. Brush the grill grates lightly with 1 tablespoon of olive oil to prevent sticking.
Remove the chicken from the marinade, shaking off any excess. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing.
In a large salad bowl, combine the prepared lettuce, cherry tomatoes, cucumber, red onion, carrot, and avocado. Lightly toss with 1 tablespoon of olive oil, a pinch of salt, and black pepper.
Slice the grilled chicken into strips and arrange it on top of the salad. Garnish with fresh cilantro leaves.
Serve immediately and enjoy your Sriracha Grilled Chicken Salad!
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 41.6 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2133 mg | 45% | |
*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.
