Sweet & Fiery Summer Chicken Salad

This sweet & spicy summer chicken salad can be served on a lightly toasted & buttered roll with a piece of lettuce and a slice of tomato, or on top of lightly dressed salad greens.

Sweet & Fiery Summer Chicken Salad

This sweet & spicy summer chicken salad can be served on a lightly toasted & buttered roll with a piece of lettuce and a slice of tomato, or on top of lightly dressed salad greens.


  • 6 boneless (skinless chicken thighs)
  • ¼ cup unsweetened Greek yogurt (2-5% fat)
  • ½ clove garlic (finely minced)
  • 2 tsp red pepper flakes
  • 1 tsp ground cayenne pepper
  • 1 jalapeno (seeds & stems included, finely minced)
  • ½ red onion ( small dice)
  • 1 stalk celery (small dice)
  • ¼ green bell pepper (small dice)
  • 3 eggs (hardboiled and chopped)
  • 2 Zest of limes
  • 2 Juice of limes
  • 3 Tbsp dried raisins (plumped for 15 minutes in hot water and drained )
  • 2 oz of fresh grapes (cut in quarters )
  • 2 oz of fresh pineapple (small dice)
  • ½ cup mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Sweet & Spicy Tabasco sauce
  • Salt & freshly-ground black pepper (to taste)


  • The day before you make the chicken salad, cut the boneless, skinless chicken thighs into ½” pieces.
  • Season the chicken with salt.
  • Combine the Greek yogurt, minced garlic, red pepper flakes, ground cayenne pepper, minced jalapeno, and diced red onion together with the chicken thigh pieces to coat the chicken completely.
  • Set aside in the fridge to marinate overnight.
  • The following day, set oven to 475F.
  • Lay your marinated chicken pieces on parchment paper on a sheet tray and evenly disperse the pieces.
  • Allow the chicken to rest for roughly 30 minutes to get closer to room temperature.
  • Bake in the oven at 475F until the chicken pieces take on color and the pieces are fully cooked through, roughly 20-25 minutes.
  • Remove the chicken from the oven and allow to cool.
  • After the chicken has cooled for 5 minutes, transfer to a bowl and place bowl in refrigerator until chicken is fully cooled.
  • Remove chicken from fridge and dice into smaller pieces.
  • Combine diced chicken with diced celery, green bell pepper, hard-boiled eggs, lime zest & lime juice, raisins, grapes, pineapple, mayonnaise, Dijon mustard, and Tabasco Sweet & Spicy sauce and stir to coat everything evenly.
  • Taste and adjust flavor with salt & freshly-ground ground black pepper.


The recipe also works wonderfully if served with lettuce leaves as small, bite-sized lettuce wraps.
Don’t worry if you don’t have the Tabasco Sweet & Spicy Sauce. It is one of their sauces that is worth trying if you haven’t seen it before. Their Sweet & Spicy sauce has a more Asian-inspired flavor profile than their other sauces and works wonderfully in this recipe.
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