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.

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. 

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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.

Ingredients:

  • 7 oz cooked chicken breast, shredded or diced
  • 2 tbsp light mayonnaise (full fat for Keto)
  • 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 (check labels for Keto or use bullion)

Directions:

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

*To Poach:

  1. Cover chicken breast in broth in a small pot, add water if it doesn’t cover the chicken.
  2. 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.
  3. Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees.
  4. Chicken will be cooked through. Let it cool and cut into small cubes.

Nutrition Information

Yield: 2 servings, Serving Size: 1/2

  • Amount Per Serving:
  • Freestyle Points: 1
  • Points +: 4
  • Calories: 163.5 calories
  • Total Fat: 6g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 2.5g
  • Fiber: 0.5g
  • Sugar: g
  • Protein: 23g
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