Sriracha Chicken Salad


  1. 1 cup plain low-fat Greek yogurt
  2. 1 cup mayo
  3. 1 - 2 teaspoons honey
  4. 1 - 1 1/2 teaspoons rice vinegar
  5. 1 - 1 1/2 teaspoons Sriracha (to taste), more to use at end of dish
  6. Salt and freshly ground black pepper
  7. 1 rotisserie chicken
  8. 2 - 3 scallions, thinly slice the white and light green part
  9. 1 cup matchstick carrots
  10. 1 cup lightly salted peanuts
  11. 1/2 bunch cilantro (optional)

In a medium-sized bowl, mix together the yogurt, mayo, rice vinegar, honey and Sriracha. Taste and adjust seasoning if necessary- to ramp up the spice, add more Sriracha, for more acidity, add more vinegar, for more sweetness, drizzle in a bit more honey. Set aside to let flavors meld.

Shred chicken from bone using two forks or your hands, toss together with scallions, carrots and peanuts. Fold in some of the dressing, adjusting amount until it reaches your desired consistency. Garnish with more chopped peanuts and torn cilantro leaves, if using.