Spicy chicken salad is a no-mayo-needed riff on the lunch classic — shredded roasted chicken tossed with cilantro, green onion, and a spicy dressing, then scooped into crisp endive leaves for a light, crunchy boat. The chicken is baked simply first so the flavors stay clean, then chilled and shredded by hand. It's an elegant, low-effort lunch that eats like a starter from a nice restaurant.
Spicy Chicken Salad
Nothing is better than a crunchy piece of endive lettuce filled with a meaty and flavorful chicken salad, and this spicy, Asian-infused version is nothing short of mouthwatering! The ginger and Sriracha sauce really pack a punch in this mixture. This recipe is also a great way to use up leftover chicken breasts or roasted chicken! If you have a sweet tooth, adding grapes and nuts to this recipe will add a bit of sweet crunch to your spice.
Serves 3
1 pound (454 g) chicken breasts (about 3 large breasts)
Pinch salt and pepper
1⁄2 cup (480 ml) Paleo Mayo (see recipe in Chapter 5)
11⁄2 tablespoons (30 ml) Sriracha sauce
1 tablespoon (15 ml) freshly chopped cilantro
1⁄2 teaspoon (10 ml) freshly grated ginger
1⁄2 cup (480 ml) finely chopped celery
1 green onion, thinly sliced
1 head endive lettuce
- Preheat oven to 350°F (180°C).
- Sprinkle chicken breasts with salt and pepper and place on a foil-lined baking sheet, sprayed with nonstick spray. Bake for 30 minutes, until cooked through. Remove chicken from oven and chill in refrigerator.
- Once chilled, shred the chicken with your hands. Place shredded chicken in a medium mixing bowl with remaining ingredients (except for the lettuce). Fold ingredients together until blended. Serve scooped into endive lettuce leaves.
Pro Tips
- Bake the chicken simply with salt and pepper and chill it completely before shredding — cold chicken shreds cleanly into long, even strands.
- Shred the chicken by hand rather than chopping it; the uneven texture catches the dressing far better than neat cubes.
- Endive leaves make perfect edible spoons — choose a head with firm, unblemished leaves that hold their shape when filled.
- Fold the dressing through gently so the chicken stays in shreds rather than breaking down into mush.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely — it's the great shortcut here. Shred it while it's still slightly warm, then chill before dressing so the salad stays fresh.
What can I use instead of endive?
Butter lettuce cups or romaine leaves work well as vessels. The salad is also excellent on its own over greens if you prefer a bowl.
How long does the chicken salad keep?
Up to 3 days in the fridge. Keep the endive separate and fill the leaves just before serving so everything stays crisp.
Is this recipe Paleo?
Yes — chicken, cilantro, green onion, endive, and a compliant dressing. It's naturally gluten-free and grain-free, and perfect for a light lunch.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F.
- Sprinkle chicken breasts with salt and pepper and place on a foil-lined baking sheet, sprayed with nonstick spray.
- Bake for 30 minutes, until cooked through.
- Remove chicken from oven and chill in refrigerator.
- Once chilled, shred the chicken with your hands.
- Place shredded chicken in a medium mixing bowl with remaining ingredients (except for the lettuce).
- Fold ingredients together until blended.
- Serve scooped into endive lettuce leaves.
