Cilantro Chicken Salad

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 • Points +: 4 pts • Smart Points: 3
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


Combine chicken, mayonnaise, scallions, lime juice, and cilantro. Season to taste with salt, pepper, garlic powder, cumin, and chile powder. Add a little chicken broth if chicken seams too dry, 1 tbsp at a time.

*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.