Chili Chicken Salad Chili Chicken Salad

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Ronald Tsang

We've taken a chicken salad and updated it with a chili garlic vinaigrette and the best of summer veggies for a satisfying dinner salad for any day of the week. 

  • Prep time 25 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Chili Garlic Vinaigrette:


Grease and preheat grill to medium-high. Sprinkle chicken all over with salt and pepper. Place on grill; close lid and grill, flipping once, until no longer pink inside, 8 to 10 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes before slicing.

Chili Garlic Vinaigrette: Meanwhile, in large bowl, whisk together oil, fish sauce, vinegar, sambal oelek, honey and garlic.

Salad: Using vegetable peeler, shave carrots lengthwise into ribbons. Add chicken, carrots, tomatoes, cucumber, mint, cilantro and green onions to Chili Garlic Vinaigrette; toss to coat. Divide among plates; sprinkle with peanuts. 

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 700 mg
  • Sugars 8 g
  • Protein 33 g
  • Calories 368
  • Total fat 20 g
  • Potassium 880 mg
  • Cholesterol 126 mg
  • Saturated fat 3 g
  • Total carbohydrate 16 g


  • Iron 23
  • Folate 26
  • Calcium 8
  • Vitamin A 133
  • Vitamin C 30
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Lunch & Dinner

Chili Chicken Salad