This Spicy Chicken Salad is packed with flavor and a little heat thanks to the addition of Creole seasoning and hot sauce. It’s perfect for sandwiches, on top of fresh lettuce, or with crackers for dipping.
If you love all things savory and spicy, this chicken salad recipe will be a favorite.
How to Make Spicy Chicken Salad
Spicy chicken salad is similar to my original healthy chicken salad recipe but has a little more heat and flavor from the hot sauce and Creole seasoning, which is a blend of paprika, cayenne, salt, garlic powder, and sometimes oregano.
The important step is to make sure you add just the right amount of seasoning. For this recipe, that is about a teaspoon fo seasoning and a couple of dashes of hot sauce to the mayo mixture. Once you’ve whisked the dressing, toss it with the chicken and ingredients so everything gets evenly coated. This way, each bite will have the perfect amount of spice.
If Creole (aka Cajun) seasoning isn’t available at your grocery store, you can always make your own creole seasoning blend. It is a staple in the South and goes on everything from grilled, baked, or roasted meats to chicken, pasta, and sauteed veggies.
Read Next: How to cook chicken for chicken salad
How to Serve Spicy Chicken Salad
I like to serve this recipe in all the classic ways as I do with these five chicken salad ideas, but I want to share other delicious options below:
- With tortilla chips- crunchy, salt, and spicy, it’s delish!
- In a warm croissant
- On top of crackers
- With baby carrots
Read Next: How Long Chicken Salad LastsPrint
Spicy Chicken Salad
This Spicy Chicken Salad is packed with flavor and a little heat thanks to the addition of Creole seasoning and hot sauce.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Diet: Gluten Free
- 1 whole roasted chicken, meat off
- ½ cup finely chopped celery
- 1 lemon, juiced
- ⅓–½ cup mayonnaise
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Creole Seasoning
- 2 dashes of hot sauce
- Put chicken meat in a food processor and pulse a few times to roughly chop. Continue pulsing for about 30 seconds until the chicken is finely chopped. *If you turn “on” the food processor, your chicken will become a “paste” instead, use the pulse method until it’s very finely chopped.
- In a bowl, combine lemon juice, mayonnaise, salt, pepper, creole seasoning, and hot sauce. Blend well.
- Toss chicken into the bowl, combine a few times with a spatula and add finely chopped celery.
- Serving Size: 1 scoop
- Calories: 251
- Sugar: 1.4
- Sodium: 396.8mg
- Fat: 15.5g
- Saturated Fat: 3.1g
- Trans Fat: 0.1g
- Carbohydrates: 3.6g
- Fiber: 0.4g
- Protein: 23.7g
- Cholesterol: 75.1mg