If you’re the type of person who guards their refrigerator door like precious real estate, you’re not alone. Condiment collections can spiral out of control quickly, and before you know it, you’re playing Tetris just to fit in a new jar of hot sauce. But there is one condiment that always deserves a permanent spot on that door: chili crisp. This fiery, deeply savory chili oil — packed with crunchy shallots, ginger, umami-rich mushroom powder, and the signature tingle of Sichuan pepper — has a way of transforming even the most ordinary dish into something truly craveable. And when it comes to this four-ingredient chicken salad, it is nothing short of the star of the show.
This recipe has become a go-to for quick lunches, easy meal prep, and those moments when you need something satisfying on the table in under ten minutes. With just four core ingredients — mayonnaise, chili crisp, shredded chicken, and cucumber — it delivers bold flavor, satisfying texture, and a refreshing quality that keeps you coming back for more. It is the kind of recipe you barely need to think about, yet the result feels far more impressive than the effort required.
Why This Chicken Salad Stands Apart
Traditional chicken salad often gets a bad reputation, and honestly, it is not entirely undeserved. Many versions are overly heavy, drowning in mayonnaise, and lacking in real depth of flavor. This version takes a completely different approach. The chili crisp brings an intense savory heat that wakes up every single bite, while the mayonnaise is used in a measured, restrained way — just enough to lend creaminess and bind everything together without tipping into heavy or goopy territory.
The shredded chicken provides a satisfying, protein-packed base, while the chopped English cucumber adds a cool, refreshing crunch that balances the heat of the chili crisp beautifully. The contrast of textures and temperatures makes this salad genuinely exciting to eat, not just functional. If you want to add a fifth ingredient, a handful of freshly chopped cilantro brings a bright, herbaceous note that lifts the entire dish even further.
Ingredients You Will Need
To make four to six generous servings, gather the following:
1/4 cup of mayonnaise, 3 tablespoons of chili crisp, 1 pound of shredded cooked chicken (approximately 3 packed cups), 1 large English cucumber chopped into bite-sized pieces (about 2 and a half cups), 1/2 cup of freshly chopped cilantro (optional), and salt to taste.
How to Put It Together
The process could not be more straightforward. Start by combining the mayonnaise and chili crisp in a large mixing bowl, stirring them together until you have a smooth, unified dressing. Add the shredded chicken and chopped cucumber directly into the bowl, then toss everything together until each piece is evenly coated in the chili crisp dressing. If you are using cilantro, fold it in at this stage. Taste the salad and adjust with a pinch of salt if needed, keeping in mind that both the chili crisp and mayonnaise already carry some saltiness.
That is truly all there is to it. From start to finish, this salad comes together in under five minutes if your chicken is already cooked and shredded.
Tips for the Best Results
Choosing the right chili crisp makes a real difference here. Since the condiment is front and center in this recipe, you want one whose flavor you genuinely enjoy. There are many excellent options available today, but the Sichuan Chili Crisp from Fly By Jing is widely regarded as one of the best on the market, offering complex layers of heat and umami. If you enjoy a kitchen project, making your own chili crisp from scratch is also a rewarding and surprisingly approachable endeavor.
For those who prefer to avoid mayonnaise, full-fat Greek yogurt is an excellent substitute that keeps the salad creamy while adding a subtle tang and a lighter nutritional profile. Alternatively, you can skip the creamy element entirely and dress the salad with a light drizzle of olive oil and a squeeze of fresh lime juice, which keeps things fresh and bright without any heaviness.
When it comes to serving temperature, this salad actually shines brightest at room temperature, as the warmth allows the flavors of the chili crisp to fully bloom and come forward. That said, serving it chilled is a wonderful option during warmer months when you want something cool and refreshing.
As for how to serve it, the options are flexible and plentiful. The salad is hearty enough to enjoy entirely on its own as a light meal. It also pairs beautifully with a bowl of steamed white or jasmine rice, which soaks up the spicy dressing in the best possible way. Spooning it over a bed of crisp greens turns it into a more composed salad, while tucking it into a sandwich or lettuce wrap makes for a satisfying handheld lunch.
This is the kind of recipe that earns a permanent place in your weekly rotation — simple, fast, full of flavor, and endlessly adaptable.
