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Siracha Lime Chicken Salad

Siracha Lime Chicken Salad

  • Author: Seasoned Sprinkles
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 entree salads 1x


Siracha Lime Chicken Salad



For the chicken

  • 1 pound of chicken breast tenderloins
  • juice of 1 lime
  • 1 tbs Siracha
  • 1 tbs of olive oil
  • 1 tbs of soy or tamari
  • 1 tbs of honey
  • 2 crushed cloves of garlic

For the salad

  • 1 head of romaine lettuce, chopped
  • 1 red bell pepper, chopped and seeded
  • 1 orange bell pepper, chopped and seeded
  • 1 yellow bell pepper, chopped and seeded
  • 1 cup of shelled, cooked edamame

For the dressing

  • 2 tbs of low fat mayo
  • 2 tbs honey
  • 1 tbs siracha*
  • juice of 1 lime


  1. Whisk all the wet ingredients together for the marinade and the pressed garlic cloves. Pour over the chicken, being sure to coat completely, and let sit for at least 15 minutes. While chicken is marinading, chop the veggies for the salad and toss together in a big bowl. Preheat a grill pan over medium heat. Cook for 5 minutes before flipping and cooking for an additional 5 minutes or until chicken is done. Serve over the salad.
  2. To make the dressing, briskly whisk together all the ingredients for the dressing until combined. Serve with the salad or store in fridge for up to 4 days.


*Adjust the amount of Siracha based on personal spice preference.
**Tamari will keep this whole salad gluten free.

  • Category: Salad
  • Cuisine: Asian, salad


  • Serving Size: 2-4 entree salads