Spicy Chicken Salad

from Chef Alon Shaya of Shaya Restaurant
Servings 4 servings


  • 2 large chicken breasts boneless and skinless
  • 2 large chicken legs boneless and skinless
  • 2 teaspoons salt
  • black pepper
  • 2 tablespoons olive oil
  • 1/2 cup red onion diced small
  • 1/3 cup celery diced small
  • 1/4 cup scallions sliced (both green and white)
  • 1/4 cup cilantro chopped
  • 1 tablespoon mint chopped
  • 3/4 cup Blue PlateĀ® Light Mayonnaise with Greek Yogurt
  • 2 tablespoons sriracha chili sauce or to taste
  • 1/2 teaspoon kosher salt
  • 1 cup sliced pickles
  • 4 sandwich buns


  1. Preheat oven to 400F. Place the chicken in a bowl and season with salt, pepper, and olive oil. Lay the chicken on a baking sheet and bake for approximately 20 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool to room temperature. (SKIP THIS STEP by using rotisserie or leftover chicken!)
  2. Dive the chicken into small pieces and transfer to a mixing bowl. Add red onion, celery, scallions, cilantro, mint, Blue PlateĀ® Light Mayonnaise with Greek Yogurt, sriracha, and 1/2 teaspoon salt; stir to combine.
  3. Toast all the buns until golden brown. Place a large spoonful of salad on the bun and top with pickle slices.