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This simple chicken salad recipe is made with green onions, cilantro, and a little lime. This is a delicious twist on traditional chicken salad, with some Latin flavors!
Cilantro Chicken Salad
I often keep the chicken salad on hand for a quick lunch on weekdays. I like to try various flavors so that it does not become boring. For this coriander chicken salad, I added lime juice, garlic powder, cumin and chili powder to create a Latin flavor.Some other favorite chicken salad recipes are this Dill Chicken Salad with Ranch Chicken Salad.
How to make chicken salad
This Cilantro Lime Chicken Salad recipe is very easy to make, if your chicken is already cooked, it only takes about 15 minutes. I usually buy roast chicken from the supermarket or use leftovers from my own roast chicken. It can make a juicy, tender chicken salad with minimal effort. If you don’t want to use grilled chicken, you can also cook the chicken breast in a slow cooker or cook it on the stove.
How to serve chicken salad
The great thing about chicken salad is that you can eat it in many ways. This is another reason for one of my favorite simple lunches!
- wrap: Wrap it in whole-wheat tortillas or lettuce leaves as a low-carb substitute.
- Stuffed: Stuffed with avocado or fresh summer tomatoes
- salad: Eat it on lettuce, and add some tomatoes and avocado to increase the vegetables.
- Open face melt: Put some chicken salad and a slice of Monterey Jack cheese on a slice of wheat bread, then heat in the oven until the cheese melts.
- Vegetable bowl: Scoop the chicken into a hollowed out tomato or half an avocado.
- Bargaining chip: Eat chicken salad with corn chips.
Variety:
- Replace the chicken with canned tuna.
- If you don’t want to use mayonnaise, you can try it with Greek yogurt or light sour cream.
- Add celery or sweet pepper to make it crunchy.
- Replace the green onions with red onions.
- Add a serrano or jalapeno for extra stimulation.
More chicken salad recipes you might like:
Cilantro Chicken Salad
This simple chicken salad recipe is made with green onions, cilantro, and a little lime. This is a delicious twist on traditional chicken salad, with some Latin flavors!
- 7 ounce Cooked chicken breast, Chopped or diced
- 2 Spoon Light mayonnaise, Full fat ketones
- 1 Shallots, Chopped
- 2 teaspoon Lime juice
- 2 Spoon Chopped coriander
- Kosher salt and pepper
- 1/8 teaspoon Garlic powder
- 1/8 teaspoon Cumin
- 1/8 teaspoon Chili powder
- Low Sodium Chicken Soup, Check the label of the ketone or use gold bars
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Mix the cooked chicken, mayonnaise, green onions, lime juice and coriander.
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Season with salt, pepper, garlic powder, cumin and chile powder.
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If the chicken joints are too dry, add a little chicken broth, 1 tablespoon at a time.
How to boil chicken breast:
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Place the chicken breasts in the broth in a small pot and add water if the water does not cover the chicken.
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Add salt and pepper, a piece of celery and its leaves (you can add parsley, garlic, onion or any herbs you want), and bring to a boil. Reduce to simmer and cook for 5 minutes.
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Remove from the heat, cover tightly, and let stand for 15-20 minutes or until the thickest part of the breast reaches 160 degrees.
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The chicken will be cooked. Let it cool and cut into small cubes.
service: 1/2, Calories: 164Kcal, Carbohydrates: 2.5G, protein: twenty threeG, fat: 6G, fiber: 0.5G
Blue smart point: 1
Green smart point: 3
Purple smart point: 1
Points+: 4
Key words: Chicken Salad, Chicken Salad Recipe, Cilantro Chicken Salad
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