Crispy BBQ Sriracha Chicken Wedge Salad
This crispy BBQ sriracha chicken wedge salad checks all the boxes. The chicken is crispy on the outside and tender in the center. Tossed in the most delicious BBQ sriracha sauce, your tastebuds will be dancing. The chicken is then served over a bed of fresh iceberg lettuce, diced vegetables, grated cheddar cheese, and zippy yogurt dressing. I can guarantee that this simple salad recipe will be add to your weeknight rotation in no time.
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Ingredients Needed for Crispy BBQ Sriracha Chicken Wedge Salad
Chicken – For this recipe, you’ll need one pound of cubed chicken breasts. Season the chicken with kosher salt and cracked black pepper. Dust the seasoned chicken with cornstarch until lightly coated.
Add the breaded chicken to a hot pan with avocado oil. Sear on all sides until crispy and golden brown. You’ll want the internal temperature to reach 165 degree Fahrenheit to ensure doneness. Extra chicken can be enjoyed through the week.
BBQ Sriracha Sauce – Combine Chick-fil-a’s BBQ sauce with sriracha sauce and warm water. Mix until well combined then pour this mixture over the crispy chicken. Toss until the chicken is well coated and the sauce begins to caramelize a bit.
Wedge – You’ll need one small head of iceberg lettuce for this recipe. Wash the lettuce and cut the head of iceberg in half.
Vegetables – You’ll need to core and dice the English cucumber, quarter the cherry tomatoes, dice the red onion, and chop the banana rings. Add these vegetables to a mixing bowl and toss until well combined.
Cheese – For this recipe, you’ll need freshly grated medium cheddar cheese. You can use whatever cheese you enjoy most, but freshly grated cheese takes this recipe to the next level.
Dressing – You can use whatever dressing you enjoy most. However, I made a simple yogurt dressing with fresh herbs and seasonings.
How to Make Crispy BBQ Sriracha Chicken Wedge Salad
Make the Chicken
Combine Chick-fil-a BBQ sauce, sriracha and warm water. Mix well and set aside.
Cube the chicken breasts and season with kosher salt and cracked black pepper. Dredge the cubed chicken through cornstarch until lightly coated.
Heat a non-stick pan over medium high heat and add avocado oil. Once the oil is hot, add the lightly breaded chicken. Sear until golden brown and crispy. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
Pour the BBQ sriracha sauce mixture over the crispy chicken and toss until well coated and the sauce begins to caramelize. Any extra chicken can be enjoyed throughout the week.
Prepare the Vegetables
Core and dice the English cucumber, quarter the cherry tomatoes, dice the red onion and roughly chop the banana rings. Add everything to a bowl and toss until well combined. Set aside.
Grate the Cheese
Freshly grate the medium cheddar cheese. Set aside.
Assemble the Salad
Grab two bowls and add the wedge lettuce. Top both salads with the vegetable mixture, followed by the freshly grated cheese and 4-6 ounces of the crispy BBQ sriracha chicken. Finish with your favorite dressing and enjoy.
Storage
Store any leftover chicken in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Extra vegetables and undressed salad can also be stored separately in the refrigerator for up to four days. Dressing should be stored separately in an airtight container and refrigerated.
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Crispy BBQ Sriracha Chicken Wedge Salad
Equipment
- 1 nonstick pan
- 2 mixing bowls vegetables and chicken
- 1 grater for cheese
- 1 small mixing bowl dressing
Ingredients
Crispy Chicken
- 1 lb. chicken breasts, cubed into bite sized pieces
- kosher salt, to season
- cracked black pepper, to season
- 2-3 tablespoons cornstarch
- 1-2 tablespoons avocado oil, for sautéing the chicken
BBQ Sriracha Sauce
- ½ cup BBQ sauce, Chick-fil-a Brand recommended
- 1 tablespoon sriracha, or preferred hot sauce
- 2 tablespoons warm water, to thin out the sauce
Wedge Salad
- 1 small head iceberg lettuce, cut in half, rinse and dry
- ½ cup cherry tomatoes, quarter, divide
- ½ cup English cucumbers, core, dice small and divide
- ⅓ cup red onion, dice small and divide
- ¼ cup banana peppers, roughly chopped, divide
- ¼ cup medium cheddar cheese, grate and divide
- ¼ – ½ cup yogurt dressing, of choice
Instructions
How to Make Crispy BBQ Sriracha Chicken Wedge Salad
Make the Chicken
- Combine Chick-fil-a BBQ sauce, sriracha and warm water. Mix well and set aside.Cube the chicken breasts and season with kosher salt and cracked black pepper. Dredge the cubed chicken through cornstarch until lightly coated.
- Heat a non-stick pan over medium high heat and add avocado oil. Once the oil is hot, add the lightly breaded chicken. Sear until golden brown and crispy. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness. Pour the BBQ sriracha sauce mixture over the crispy chicken and toss until well coated and the sauce begins to caramelize. Any extra chicken can be enjoyed throughout the week.
Prepare the Vegetables
- Core and dice the English cucumber, quarter the cherry tomatoes, dice the red onion and roughly chop the banana rings. Add everything to a bowl and toss until well combined. Set aside.
Grate the Cheese
- Freshly grate the medium cheddar cheese. Set aside.
Assemble the Salad
- Grab two bowls and add the wedge lettuce. Top both salads with the vegetable mixture, followed by the freshly grated cheese and 4-6 ounces of the crispy BBQ sriracha chicken. Finish with your favorite dressing and enjoy.
