Lunch

Spicy Chicken Salad

ByChef Maggie December 1, 2025

Catching up over Spicy Chicken Salad (hold the formality)

Okay, so here’s the thing—spicy chicken salad is one of those dishes that landed in my kitchen by pure accident (I misread a recipe years ago and went rogue with the hot sauce, no regrets). Now it’s a bit like a guest that never leaves, always there at BBQs, work lunches, and, honestly, my midnight snack raids. I remember the first time I made it for my cousin Nia—she sweated through her shirt and still came back for thirds, so I consider that a glowing endorsement. Also, don’t blame me if you end up eating half before it even hits the table. I do it every time.

Why You’ll Love This, Probably

I make this when I’ve got leftover chicken lurking in my fridge (half a rotisserie chicken, anyone?) or when I just crave something fresh with a bit of fire. My family goes a little wild for this at picnics—we always end up bickering over the last spoonful, and my brother tries to sneak extra hot sauce in, which, in my opinion, ruins it, but to each their own. Sometimes chopping celery feels like a chore, but trust me, it’s worth the crunch. Also, it’s not fussy. I mean, if you forget the coriander, it’s still good. I’ve done it. Possibly on purpose.

Your Grocery List (and a little wiggle room)

About 2 cups cooked chicken (leftover grilled, poached, rotisserie, whatever’s lurking—sometimes I use roast turkey, honestly. My gran always claimed supermarket rotisserie chickens are the secret, but I think she just liked not cooking!)
1/2 cup mayo (Greek yogurt works in a pinch, if you’re feeling virtuous or just ran out of mayo. Or use half ‘n’ half—the dairy kind, not coffee creamer. Just kidding; don’t)
1-3 tablespoons sriracha, frank’s hot sauce, or honestly whatever hot sauce you love (taste it and see)
1 stalk celery, diced
1/4 cup red onion (or green onion if you refuse to cry today)
A small handful of chopped coriander (or parsely—sometimes I just skip this if my herbs are looking pathetic)
1 teaspoon lime juice (got lemon? That works, too. Or a dash of vinegar in a pinch)
Splash of soy sauce (trust me, it adds depth. I forget it half the time…it still works)
Pinch of salt and pepper (to taste, not to be dramatic)
Optional: Chopped cucumber, sliced jalapeños, diced mango (I got a little wild with fruit one time; jury’s out, honestly).

So, How Do You Actually Make This?

Chop your chicken up into nice bitey bits (not too tiny, unless you prefer mush—I’m not judging). This is where I usually sneak a taste, just to, you know, check things.
Dump chicken into a big bowl. Add mayo (or yogurt, don’t panic if it’s a bit runny), hot sauce, and lime juice. Give it a stir—don’t worry if it looks weird; it sorts itself out.
Toss in the celery, onion, herbs, a glug of soy sauce, and your salt and pepper. Mix it up. Taste. Add more hot sauce if you want to cry—a little is perfect for me, too much and I can’t taste anything else.
Pop it in the fridge for at least 30 minutes. Or eat it right away if you’re like me and terribly impatient. But it does taste better after a sit.

Bits I’ve Learned (usually after a mistake)

Actually, I find it works better if I toast the bread before making sandwiches—no idea why it matters, but it does.
Too much onion will take over; start with less, add more if you want.
If you add mango, don’t go overboard unless you really love sweet salads. Once I did half mango, half chicken…it was kind of like fruit punch salad.

Variations I’ve Dabbled With (and maybe shouldn’t have)

Used leftover BBQ chicken—loved it but needed less salt.
Tried it with pineapple instead of mango; it was…not for me. Maybe you’ll like it.
Swapped hot sauce for chipotle paste once—smokier, pretty tasty, but a little strong. Kids weren’t fans.

What You Need (don’t panic if you’re missing stuff)

Bowl (big-ish—if you don’t have one, use your biggest mug or even a clean pot. I’ve definitely done this at my cousin’s place.)
Knife and board, clearly.
Spoon or spatula (I’ve mixed with clean hands in emergencies…not recommended but hey, it works.)

Storing Leftovers (as if that’ll happen)

Stick it in an airtight container, and it’ll hang out in the fridge for about 2 days, I think, though honestly, in my house it never lasts more than a day—someone always “snacks” on it at midnight. If it looks a bit dry after chilling, a quick stir perks it up.

How I Serve This (and the one time I got fancy)

Great on toasted sourdough, stuffed in pita, heaped over greens, or—my favorite—rolled up in a tortilla with avocado slices. Once I tried serving in lettuce cups for a party—folks loved it, but I was chasing lettuce leaves all over the living room. Some days it lands on crackers when I’m feeling lazy, and that’s perfect, too.

If I Could Offer Any Advice…

Don’t rush the chilling time. I once tried serving immediately—tasted good, but all the flavors were kind of shouting over each other, not singing together.
Use whatever you’ve got for the creamy base, but avoid low-fat mayo if you want max flavor; trust me, I learned it the hard (bland) way.

Curious? Got Burning Questions?

Q: Can I use canned chicken?
Yes, though I think it’s a little mushy. Works in a pinch when the fridge is bare (been there, done that).

Q: Is it really super spicy?
Not unless you want it to be. Start small with your hot sauce, then build it up. Or leave it out entirely if you’re spice-shy; it’s still chicken salad, just without the drama.

Q: How do I make it dairy-free?
I’ve swapped in vegan mayo, and honestly, no one noticed. Greek yogurt, though, clearly not for the lactose intolerant.

Q: Any must-have sides?
Honestly? A cup of minty iced tea and maybe some kettle chips on the side (here’s a great iced tea recipe if you’re in the mood for homemade). Or these quick-pickled onions: simplyrecipes.com/how_to_pickle_red_onions.

Q: Can I double the recipe?
Yep, but—on second thought—just remember it disappears quicker than you’d think, especially at a party.

If you make it your own way, let me know (I’m always on the lookout for chicken salad family secret upgrades).

Chef Maggie