Soy-Free Spicy Chicken Salad

Elevate your meal prep game with this vibrant and flavorful Soy-Free Spicy Chicken Salad, a perfect fusion of bold spices and creamy textures without a trace of soy. Tender shredded chicken is perfectly poached and then tossed in a zesty dressing featuring soy-free mayonnaise, freshly squeezed lime juice, and a kick of smoked paprika and cayenne pepper. Crunchy celery, tangy red onion, and a hint of jalapeño heat add exciting layers of texture and flavor, while fresh cilantro brings a burst of freshness to every bite. Optional creamy avocado pieces take this salad to the next level, making it versatile enough to serve on its own, in crisp lettuce wraps, or as a protein-packed topping for crackers. Ready in just 35 minutes, this easy, gluten-free recipe is a wholesome choice for lunch, dinner, or meal prep. Whether you're looking for a soy-free alternative or simply crave a spicy twist on a classic, this chicken salad is guaranteed to become a go-to favorite.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces (boneless, skinless) Chicken breast
• 4 cups Water
• 1 teaspoon Salt
• 0.5 cup Mayonnaise (soy-free)
• 2 tablespoons Lime juice (freshly squeezed)
• 0.5 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 0.25 teaspoon Cayenne pepper
• 0.5 teaspoon Black pepper
• 0.5 cup Celery (chopped)
• 0.25 cup Red onion (finely diced)
• 1 piece Jalapeño (seeded and finely chopped)
• 2 tablespoons Fresh cilantro (chopped)
• 1 piece Avocado (optional, diced)

Directions

Step 1

Place the chicken breasts in a medium-sized pot and add the water and 1 teaspoon of salt.

Step 2

Bring the water to a boil over medium heat, then reduce the heat to a simmer. Cover and poach the chicken for 15-20 minutes or until fully cooked and no longer pink in the center (internal temperature should reach 165°F/74°C).

Step 3

Remove the chicken from the pot and let it cool for 5-10 minutes. Once cool enough to handle, shred the chicken using two forks or your hands, and set it aside.

Step 4

In a large mixing bowl, combine the soy-free mayonnaise, lime juice, garlic powder, smoked paprika, cayenne pepper, and black pepper. Whisk until the dressing is smooth and evenly mixed.

Step 5

Add the shredded chicken, chopped celery, diced red onion, jalapeño, and cilantro to the bowl with the dressing. Toss everything together until all the ingredients are well coated.

Step 6

If using avocado, gently fold it into the salad at the end to avoid mashing.

Step 7

Taste and adjust the seasoning if needed. Add more lime juice for extra tanginess or cayenne pepper for added heat.

Step 8

Serve immediately on its own, in lettuce wraps, or with crackers. You can also refrigerate the salad for up to 3 days in an airtight container.

Nutrition Facts

Serving size	(1499.2g)

Amount per serving	% Daily Value*
Calories	1191.4

Total Fat 95.8g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 1.2g
Cholesterol 245.7mg	0%
Sodium 3949.9mg	0%
Total Carbohydrate 14.6g	0%
Dietary Fiber 3.9g	0%
Total Sugars 5.7g
Protein 70.0g	0%

Vitamin D 0IU	0%
Calcium 150.4mg	0%
Iron 3.4mg	0%
Potassium 1115.8mg	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: 71.8%

Protein: 23.3%

Carbs: 4.9%