Although I used chicken to make this Spicy Chicken Salad, an equal amount of seafood would be equally delicious.
½ cup mayonnaise
2 tablespoons chili garlic sauce (use less if too spicy)
2 teaspoons lemon juice
1 teaspoon Sriracha sauce
3 drops liquid sweetener (optional)
2 stalks celery chopped
12-ounce can of cooked chicken, drained and flaked
Combine the mayonnaise, chili garlic sauce, lemon juice, Srirachi and sweetener in a bowl. When well mixed, stir in the celery and chicken and toss to coat with the sauce.
Note: The leftovers are even better the next day, so feel free to make this recipe ahead of time.