Hold onto your chicken salad loving buns because we’re about to put a new spin on the lunchtime classic with smoked paprika, lime juice, cumin, and even a little chili powder. Easy to meal prep and easier to eat, you’re going to love this recipe!
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This recipe is…
This smoked paprika chicken salad is lovingly referred to in our kitchen as “smokey chicken salad” and it has a bit of a cult following in my circle. Originally created by Amber Goulden, I have loved it for years. It’s exactly what I want when my typical chicken salad go-to isn’t hitting the spot.
Recipe Ingredients
This recipe includes a lot of the usual chicken salad suspects (chicken, mayo, Dijon), plus a handful of extras that make this recipe really special. Find the ingredient list below (along with any applicable swaps and/or notes) and exact ingredient amounts in the recipe card.
- Chicken – you can use pre-shredded chicken from the grocery store (think: rotisserie chicken), canned chicken, or raw chicken (cooking instructions below) for this recipe.
- Mayonnaise – we use avocado oil mayo!
- Dijon mustard
- Lime juice – fresh lime juice is best!
- Garlic powder, smoked paprika, ancho chili powder, ground cumin, and sea salt
- Fresh cilantro
How to Make Smoked Paprika Chicken Salad
The first couple of steps in the instructions below walk you through how to cook your chicken. If you’re using leftover chicken or store-bought pre-shredded chicken, skip to step 4!
- Preheat the oven to 400°F.
- Bake the chicken breasts – lay the chicken breasts on a baking sheet, drizzle with olive oil and sprinkle with salt, and bake for 30-40 minutes, or until fully cooked through.
- Let cool and shred – let the chicken cool to handling temperature, and then, using two forks, the paddle attachment of a stand mixer, or an electric hand mixer, shred the chicken.
- Add the mayo, mustard, and seasoning – transfer the shredded chicken to a large bowl and add the mayo, dijon, lime juice, garlic powder, smoked paprika, ancho chili powder, ground cumin, sea salt, and chopped cilantro. Mixed until well combined.
- Serve or store – serve right away or store for later!
Recipe Tips
Use leftover chicken – if you have pre-cooked/shredded chicken, use that instead of cooking it from scratch.
Make enough for the whole week – this recipe is IDEAL for meal prep! Make double so that you’ve got an easy grab-and-go lunch option for the week.
Use a food processor – if you prefer a finely shredded chicken salad, throw all of the ingredients (after the chicken is cooked and shredded, of course) into a food processor and pulse until it reaches your desired consistency.
How to Serve
There are tons of ways to serve your smoked paprika chicken salad! Scoop it up with crackers or crunchy veggies (think: carrots, cucumbers, bell peppers), serve a dollop or two over greens, pile it in between two slices of bread sandwich-style, or enjoy it rolled up in a tortilla as a wrap.
How to Store
Store your leftover chicken salad (or lunch portions for the week) in an airtight container in the refrigerator. Stored this way, it’ll last for up to 5 days – that means you can prep a big batch of this chicken salad on Sunday and eat on it through Friday.
Frequently Asked Questions
You can absolutely use regular paprika instead of smoked paprika – no need to purchase a jar of smoked paprika if you’ve got the other at home!
Nope, smoked paprika (or paprika in general) isn’t spicy. It does add a really great depth of flavor, though!
Yes! You can absolutely use this chicken salad as a sandwich or wrap filling. It’d be delicious that way!
Sure, you can definitely swap the mayo for plain Greek yogurt if you’re looking for a lower-fat option.
Yes, yes, yes! Meal prep was exactly what we had in mind when this recipe was created. Double, triple, or even quadruple the recipe and enjoy it all week!
More Favorite Chicken Salad Recipes
Smoked Paprika Chicken Salad
Ingredients
- 1 pound boneless skinless chicken breasts (or 1½ cups of cooked and shredded chicken)
- 1 tablespoon olive oil
- ¾ teaspoon sea salt , divided
- ¼ cup, plus 1 tablespoon mayonnaise
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ancho chili powder
- ¼ teaspoon ground cumin
- Crackers, for serving (optional)
Instructions
- Preheat the oven to 400°F.
- Lay the chicken breasts on a baking sheet, drizzle with olive oil and sprinkle with ½ of a teaspoon of salt, and bake for 30-40 minutes, or until fully cooked through.
- Let the chicken cool to handling temperature, and then, using two forks, the paddle attachment of a stand mixer, or an electric hand mixer, shred the chicken.
- Transfer the shredded chicken to a large bowl and add the mayo, dijon, lime juice, garlic powder, smoked paprika, ancho chili powder, ground cumin, ¼ teaspoon of sea salt, and chopped cilantro. Mixed until well combined.
- Serve right away or store for later!
Recipe Notes
- Use leftover chicken – if you have pre-cooked/shredded chicken, use that instead of cooking it from scratch.
- Make enough for the whole week – this recipe is IDEAL for meal prep! Make double so that you’ve got an easy grab-and-go lunch option for the week.
- Use a food processor – if you prefer a finely shredded chicken salad, throw all of the ingredients (after the chicken is cooked and shredded, of course) into a food processor and pulse until it reaches your desired consistency.
Nutrition
Can I use miracle whip instead of mayo?
The answer is yes! And you can sub spicy brown mustard for the honey Dijon and it works beautifully!
Of course, Emily! Enjoy!