Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the Sriracha sauce and the sour cream is gluten-free.


"Hot sauce must be hot. If you don't like it hot, use less." -David Tran, creator of Sriracha Hot Sauce.

The refrigerator light goes on...

Cook the onions lightly. There is a balancing point when the onions lose their harshness but still have a bit of bite. It is the same point when the onions are not firm, but not wilted either. Likewise, the corn should be cooked just a bit: not browned and not mushy, but still with the fresh sweetness and a bit of texture.

Check the label of your Sriracha to make sure of the sodium content. This varies widely. The USDA reports only about 50 milligrams per teaspoon, but one of the most popular, Huy Fong Foods Chili Garlic Sauce, contains 95 milligrams per teaspoon, so you might have to adjust your added salt a bit to keep the flavors balanced.



Sriracha Chicken Salad

Servings: 4 | Serving size: about 2 1/2 cups salad

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes very good leftovers and will keep well, refrigerated, 3-4 days.

1/4 cup orange juice
2 Tbsp Sriracha sauce
1/3 cup reduced fat sour cream
1/4 tsp salt
1/4 cup dried pumpkin seeds (pepitas)
2 tsp olive oil
2 large ears corn (kernels cut from cob)
16 ounces boneless, skinless chicken thighs
2 large ribs celery (diced)
1/2 large red bell pepper (seeded and diced)
1/2 large yellow bell pepper (seeded and diced)
1/2 cup fresh cilantro
1 15 ounce can no salt added white beans (drained and rinsed)

Sriracha Chicken Salad recipe from Dr. Gourmet
Preheat the oven to 325°F.

While the oven is preheating, place a large skillet over medium high heat and add the pumpkin seeds.

Place the orange juice, Sriracha sauce, sour cream, and salt in a large mixing bowl and whisk until smooth.

Toast the pumpkin seeds for about 10 minutes. Shake the pan frequently to keep them from burning. As the seeds toast, they will puff slightly. Remove to a large mixing bowl.

Place 1 teaspoon of the olive oil in the pan and add the onions. Cook for about 8 to 10 minutes, tossing frequently. The onions should be slightly translucent. Add the onions to the mixing bowl.

Add 1 teaspoon of the olive oil to the pan and then the corn. Cook for about 8 to 10 minutes, tossing frequently. Add the corn to the mixing bowl. Toss well.

Place the chicken thighs in the pan and sear on one side for about a minute. Turn the chicken thighs over and place the pan in the oven and roast for 20 minutes.

Remove the chicken thighs from the oven and place them on a cutting board. Let cool for about 10 minutes, then cut into 1/2 inch chunks. Add the chicken to the mixing bowl and place the bowl in the refrigerator to chill.

After the salad is chilled, add the celery, yellow pepper, red pepper, cilantro, and white beans. Toss well and serve.

Nutrition Facts

Serving size: about 2 1/2 cups salad

Servings: 4

Amount Per Serving

Calories 451 Calories from Fat 162
% Daily Value
Total Fat 18g %
    Saturated Fat 5g 22%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 74mg 25%
Sodium 321mg 14%
Total Carbohydrates 50g 39%
    Dietary Fiber 9g 38%
    Sugars 11g
Protein 28g
Vitamin A 14% Vitamin C 171%
Calcium 14% Iron 28%
Vitamin K 24 mcg Potassium 1199 mg
Magnesium 175 mg