Chicken, scallions with a hint of lime. For the cilantro lovers out there, enjoy this tasty twist on traditional chicken salad with a little Latin flavor. I'm cutting back on my carbs this week, so I thought serving this in a hollowed out tomato would be a great way to eat this for lunch, but you could also serve this in an avocado half (yum!), on a bed of greens, or enjoy this on toasted whole grain bread.
I used leftover chicken breast for this, but you can also poach it or make shredded chicken in your crockpot.
Cilantro Chicken Salad
Servings: 2 • Serving Size: 1/2 of recipe • Old Points: 4 pts • Points+: 4 pts
Calories: 163.3 • Fat: 6.2 g • Protein: 23.2 g • Carb: 2.3 g • Fiber: 0.2 g
- 7 oz cooked chicken breast, shredded or diced
- 2 tbsp light mayonnaise
- 1 small scallion, chopped
- 2 tsp lime juice
- 2 tbsp chopped cilantro
- salt and pepper
- pinch garlic powder
- pinch of cumin
- pinch of chile powder
- low sodium chicken broth
*To Poach: Cover chicken breast in broth in a small pot, add water if it doesn't cover the chicken. Add salt and pepper, a piece of celery and it's leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil. Reduce to a simmer and cook 5 minutes. Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through. Let it cool and cut into small cubes.