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 salt, pepper and cornstarch. 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 – Next, 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 toss them with salt, pepper and cornstarch in a mixing bowl. 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
Add the two halves of iceberg lettuce to two separate bowls. Top both of the salads with the vegetable mixture, followed by the freshly grated cheese and 4-6 ounces of the crispy BBQ sriracha chicken. Top 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
Ingredients
Crispy Chicken
- 1 lb. chicken breasts, cubed into bite sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons cornstarch
- 2 tablespoons avocado oil
BBQ Sriracha Sauce
- ½ cup BBQ sauce, Chick-fil-a Brand recommended
- 1 tablespoon sriracha
- 2 tablespoons warm water
Wedge Salad
- 1 small head iceberg lettuce, washed and cut in half
- ½ cup cherry tomatoes, quartered
- ½ cup English cucumbers, cored and diced small
- ⅓ cup red onion, diced small
- ¼ cup banana peppers, chopped small
- ¼ cup medium cheddar cheese, grated
- ¼ – ½ cup yogurt dressing, of choice
Equipment
- 1 non-stick pan
- 2 mixing bowls vegetables and chicken
- 1 grater cheese
- 1 small mixing bowl dressing
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 toss them with salt, pepper and cornstarch.
- 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
- Add the two halves of iceberg lettuce to two separate bowls. Top both salads with the vegetable mixture, followed by the freshly grated cheese and 4-6 ounces of the crispy BBQ sriracha chicken. Top with your favorite dressing and enjoy.
