Creamy Chilli Chicken Salad
There’s a certain kind of lunch that just works. No reheating. No mess. No decision fatigue. You open the fridge, grab a cracker, and you’re sorted.
This creamy chilli chicken salad came from wanting that kind of meal, something high in protein, full of flavour, and satisfying enough that I don’t find myself circling back to the pantry an hour later. I wanted something I could prep once and rely on for a few days, without it feeling boring or heavy.
I’ve never been a huge fan of classic chicken salad made with mayonnaise. It’s often too rich, too one-note, and leaves me feeling sluggish rather than fuelled. So this version is built differently. It leans on yoghurt instead of mayo, with healthy fats and seasoning doing the heavy lifting when it comes to flavour and texture.
What I love about this recipe is how balanced it feels. The creaminess comes from yoghurt and avocado, not excess oil. The heat from chilli oil wakes everything up, while tamari and a few drops of toasted sesame oil bring savoury depth without overpowering the chicken. It’s one of those combinations where every ingredient earns its place.
This isn’t a leafy salad and it’s not trying to be. It’s designed to be scooped, spread, piled onto crackers, or eaten straight from the bowl if that’s the kind of day you’re having. It works just as well for a quick lunch as it does for an afternoon snack when you need something more substantial than fruit.
From a practical point of view, it’s the kind of recipe that fits seamlessly into a busy week. It keeps well in the fridge, travels easily, and doesn’t require reheating or last-minute assembly. From a nourishment point of view, it’s high in protein, satisfying, and far more sustaining than grabbing something on the go.
This is the sort of recipe I come back to again and again, not because it’s flashy, but because it makes everyday eating easier. And honestly, those are the recipes that end up becoming staples.
FAQ Creamy Chilli Chicken
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Yes. Greek yoghurt combined with healthy fats and seasoning creates a creamy texture without using mayo.
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Yes. Shredded chicken and yoghurt make this a high-protein lunch or snack option.
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Stored in an airtight container, it will keep well for up to 3 days.
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It’s perfect with crunchy crackers, but also works in wraps, sandwiches or rice paper rolls.
Creamy Chilli Chicken Salad
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Serves: 2–3
Best served: Cold
Storage: Airtight container in the fridge for up to 3 days
Ingredients
2 cups shredded cooked chicken (thighs preferred)
1 ripe avocado
2–3 spring onions, finely sliced
2 tbsp full-fat Greek yoghurt
1 tbsp olive oil or avocado oil
½–1 tsp tamari (to taste)
¼ tsp toasted sesame oil (a few drops)
1–2 tsp chilli oil (to taste)
Salt & cracked black pepper
Sesame seeds (white, black, or both)
Fresh coriander or parsley, finely chopped (optional)
Method
In a medium bowl, lightly mash the avocado.
Add the yoghurt, olive oil, tamari, sesame oil, salt and pepper. Mix until smooth and creamy.
Fold through the shredded chicken and spring onion until well combined.
Drizzle in the chilli oil and gently mix to distribute.
Finish with a sprinkle of sesame seeds and fresh herbs, if using.
Taste and adjust seasoning as needed.
To Serve
Serve scooped generously onto very crunchy crackers.
This also works well in wraps, on sourdough, or straight from the bowl.