The 4-Ingredient Chicken Salad I Can’t Stop Eating

I generally keep a pretty tight rein on my condiment collection. If my refrigerator door is already packed with jars, I won’t buy another until there’s room. I will, however, make an exception for chili crisp. The fiery chili oil that’s bolstered by crunchy shallots, ginger, umami-rich mushroom powder, and tingly Sichuan pepper livens up just about anything. 

I fly through chili crisp when we have it on hand, and this chicken salad featuring chili crisp has become a go-to for easy lunches and meal prep. It requires just four ingredients and comes together in minutes.

Not Your Average Chicken Salad

Conventional chicken salad is generally not something I veer towards. I find most versions unnecessarily heavy and not all that flavorful. This iteration is anything but boring thanks to savory, spicy chili crunch. I mix it with enough mayo to provide creamy richness but not so much to take this chicken salad into goopy territory. 

Toss this dressing with shredded cooked chicken—I use a rotisserie chicken that I’ve shredded myself, though you can also use leftover cooked chicken or poach a few chicken breasts—and chopped cucumber for a refreshing crunch. While chopped cilantro is an optional fifth ingredient, I do like how it adds even more brightness to every forkful.

How To Make My 4-Ingredient Chili Crisp Chicken Salad

To make 4 to 6 servings, you’ll need:

• 1/4 cup mayonnaise
• 3 tablespoons chili crisp
• 1 pound (about 3 packed cups) shredded cooked chicken 
• 1 large English cucumber, chopped (about 2 1/2 cups)
• 1/2 cup chopped cilantro (optional)
• Salt, to taste

Place the mayonnaise and chili crisp in a large bowl and stir to combine. Add the chicken and cucumber and toss to coat. Stir in the cilantro, if using, and add salt to taste, if needed. 

Tips For Making and Serving This Chicken Salad

You barely need a recipe to make this chicken salad, but a few tips ensure it’s extra delicious:

• Choose a Great Chili Crisp: This chicken salad puts the condiment front and center, so you definitely want to use one you love the taste of. There are so many different jars out there, these days but my favorite is the Sichuan Chili Crisp from Fly By Jing. Alternatively, it’s pretty easy and fun to make your own.  
• Replace the Mayo, If Needed: If you’d rather skip the mayo, Greek yogurt is a great alternative. Or you can leave it out altogether and add a little olive oil and lime juice to loosen the dressing enough to coat the chicken salad. 
• Serve It at Room Temperature: I prefer to eat this chicken salad at room temperature, which ensures the flavors of the chili crisp pop. However, it’s also nice served chilled in the warmer weather. 
• Eat as You Like: It’s hearty enough to eat on its own, but you can also serve it over greens or steamed rice.