Cilantro Chicken Salad
This easy chicken salad recipe is made with scallions, cilantro with a hint of lime. It’s a tasty twist on traditional chicken salad with some 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 like to keep chicken salad on hand for quick weekday lunches. Some favorites are Dill Chicken Salad and Ranch Chicken Salad.
How to Make Chicken Salad:
This chicken salad recipe is super easy to make and took me all of 15 minutes to make if your chicken is already cooked. I typically make my chicken salads from supermarket rotisserie chicken or leftovers when I roast a chicken myself. It makes for a juicy, tender chicken salad with minimal effort. If you don’t want to use a rotisserie chicken, you can also cook the chicken breasts yourself if you wish, in the slow cooker or poach it on the stove. Finally to serve, this can be in a wrap, over lettuce, make a chicken melt or stuffed in a tomato or avocado!
More Chicken Salad Recipes You Make Like:
- Classic Chicken Salad
- Chicken Salad with Avocado
- Waldorf Chicken Salad
- Houston’s Grilled Chicken Salad
- BBQ Chicken Salad
Cilantro Chicken Salad
- 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
- kosher salt and pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1/8 teaspoon chile powder
- low sodium chicken broth, check labels for Keto or use bullion
- 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.
- 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.