Low Fat Spicy Chicken Salad

Light, bold, and bursting with flavor, this Low Fat Spicy Chicken Salad is the perfect fusion of healthy eating and indulgent taste. Made with tender shredded chicken breasts, creamy low-fat Greek yogurt, and a zesty kick from lime juice and hot sauce, this recipe keeps the heat high but the fat content low. Crunchy celery, sweet red bell peppers, and vibrant cilantro add layers of freshness and texture, while a blend of chili powder, cumin, and garlic powder creates a smoky, spicy dressing that clings to every bite. Ready in just 30 minutes and served over crisp mixed greens, this protein-packed dish is a guilt-free lunchtime hero or quick dinner option that’s as satisfying as it is nutritious. Perfect for meal prep or busy weeknights, it’s a healthy twist on a classic favorite that will keep you coming back for more!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces (about 12 oz total) Boneless, skinless chicken breasts
• 0.5 cup Low-fat Greek yogurt
• 2 tablespoons Lime juice
• 1 tablespoon Hot sauce (e.g., Sriracha or your preferred brand)
• 1 teaspoon Chili powder
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 stalks Celery, diced
• 1 medium Red bell pepper, diced
• 2 stalks Green onions, chopped
• 2 tablespoons Fresh cilantro, chopped
• 4 cups Mixed greens or lettuce (for serving)

Directions

Step 1

Place the chicken breasts in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 12-15 minutes, or until the chicken is fully cooked and no longer pink in the center (internal temperature should reach 165°F/74°C).

Step 2

Remove the chicken from the water and let it cool for 5 minutes. Once cooled, shred the chicken using two forks or your hands, and set aside.

Step 3

In a large mixing bowl, whisk together the low-fat Greek yogurt, lime juice, hot sauce, chili powder, garlic powder, cumin powder, salt, and black pepper until smooth and well combined.

Step 4

Add the shredded chicken, diced celery, diced red bell pepper, chopped green onions, and cilantro to the bowl with the dressing. Toss everything together until the chicken and vegetables are evenly coated in the spicy dressing.

Step 5

Cover the bowl and refrigerate the chicken salad for at least 15 minutes to allow the flavors to meld together. You can prepare this up to a day in advance if desired.

Step 6

To serve, divide the mixed greens or lettuce among four plates or bowls. Top each portion of greens with the spicy chicken salad, and serve immediately.

Step 7

Optional: Add slices of avocado or a sprinkle of crushed red pepper flakes on top for extra flavor.

Nutrition Facts

Serving size	(1232.6g)

Amount per serving	% Daily Value*
Calories	1381.6

Total Fat 28.8g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 593.0mg	0%
Sodium 2098.6mg	0%
Total Carbohydrate 43.1g	0%
Dietary Fiber 9.4g	0%
Total Sugars 26.8g
Protein 225.4g	0%

Vitamin D 50.9IU	0%
Calcium 318.9mg	0%
Iron 9.5mg	0%
Potassium 2851.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.4%

Protein: 67.6%

Carbs: 12.9%