Chili Garlic Chicken Salad

Servings 4
Author Tempie


  • 2 tbsp . chili garlic sauce ( can be found with the Asian foods at grocery store)
  • 2 tbsp . plain non-fat greek yogurt
  • 2 tbsp . light mayo
  • 1 tbsp . fresh lime juice
  • 1/2 tsp . ground cumin
  • 1/4 tsp . salt
  • 1 (12.5 oz.) can of white meat chicken
  • 1 small carrot , grated
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • baby spinach
  • 4 whole-wheat or whole-grain hamburger buns


  • In a small bowl, mix together the mayo, yogurt, lime juice, chili garlic sauce, cumin, and salt. Set aside while you prepare the rest of the ingredients.
  • Place chicken into a medium bowl and flake gently with a fork. Add the onions, celery and carrot to the bowl.
  • Pour in the dressing and mix until well combined. Refrigerate for at least one hour before serving.
  • Place a handful of baby spinach onto bottom bun and top with one-fourth of the chicken salad. Finish with top bun.


If you prefer a drier chicken salad, you can reduce the amount of mayo or yogurt. You can adjust the amount of Chili Garlic Sauce to suit your own desired heat level. You can always start with one tablespoon and more from there.