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: 1
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 (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)


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.