Sriracha Chicken Pasta Salad
A vibrant and exciting dish that perfectly balances heat and freshness, making it an ideal choice for meal prep enthusiasts.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Spatula
Ingredients
Main Ingredients
- 2 cups Cooked, diced chicken breast Season with salt and pepper.
- 2 cups Pasta Use rotini or penne, cooked to al dente.
- 3 tablespoons Sriracha sauce Adjust according to spice tolerance.
- 0.5 cup Mayonnaise Adds creaminess to the salad.
- 1 medium Red bell pepper Diced for sweetness and color.
- 0.25 cup Chopped green onions Adds a fresh, oniony crunch.
- 0.25 cup Chopped fresh cilantro Provides a refreshing burst of flavor.
- 1 tablespoon Freshly squeezed lemon juice Adds acidity and brightness.
Salt and Pepper
Instructions
- 1. Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- 2. Cook the chicken breast by grilling, baking, or pan-searing until fully cooked. Dice into bite-sized pieces.
- 3. In a large mixing bowl, combine the cooled pasta, diced chicken, and diced red bell pepper.
- 4. In a separate bowl, mix Sriracha, mayonnaise, lemon juice, salt, and pepper to create the dressing.
- 5. Pour the dressing over the pasta mixture and toss gently to combine.
- 6. Fold in the chopped green onions and cilantro.
- 7. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- 8. Serve chilled or at room temperature.
Notes
This salad can be customized with additional vegetables or proteins as desired.