How To Make Spicy Creamy Chicken Salad
You won’t get enough of this delicious chicken salad that’s made with chicken baked to perfection, topped with a creamy spicy sauce, and served over greens!
Serves:
Ingredients
- olive oil spray
- 2tspolive oil
- 6tbspwhole wheat breadcrumbs,or gluten-free Italian seasoned breadcrumbs
- 2tbspplain panko,or gluten-free panko
- 16ozchicken breasts,(2 large) skinless, boneless, cut into 24 1-inch chunks
- kosher salt and pepper,to taste
- 4cupsromaine lettuce,shredded
- 1cupred cabbage,shredded
Skinny Bang Bang Sauce
- 2½tbsplight mayonnaise
- 2tbspscallions,finely chopped, plus more for topping
- 1½tbspThai Sweet Chili Sauce
- 1tspSriracha sauce,or to taste
Instructions
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Preheat the oven to 425 degrees F. Spray a baking sheet with olive oil spray.
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Put the olive oil in one bowl and the breadcrumbs and panko in another.
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Season the chicken with salt and pepper, then put in the bowl with the olive oil, and mix well so the olive oil evenly coats all of the chicken.
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Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
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Lightly spray the top with olive oil spray then bake for 8 to 10 minutes. Turn over then cook for another 4 to 5 minutes, or until cooked through.
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Meanwhile, combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy.
Recipe Notes
To make in the air fryer, in batches, cook the chicken in a preheated air fryer at 400 degrees F for 8 minutes, turning halfway.
Nutrition
- Calories: 355.82kcal
- Fat: 21.10g
- Saturated Fat: 4.53g
- Trans Fat: 0.12g
- Monounsaturated Fat: 10.08g
- Polyunsaturated Fat: 5.03g
- Carbohydrates: 14.31g
- Fiber: 2.59g
- Sugar: 3.23g
- Protein: 26.44g
- Cholesterol: 72.57mg
- Sodium: 512.96mg
- Calcium: 66.66mg
- Potassium: 486.42mg
- Iron: 2.18mg
- Vitamin A: 248.45µg
- Vitamin C: 16.15mg
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