If you love a bold kick in your meals, this Spicy Cilantro Chicken Salad is right up your alley. It’s a refreshing twist on a classic, packed with juicy chicken, vibrant veggies, and a zesty dressing that brings everything together. Perfect for a quick lunch or a light dinner, this salad is both satisfying and full of flavor. Let’s get started on this spicy, herby delight!
Steps
- Begin by shredding or dicing 7 ounces of cooked chicken breast. You can use supermarket rotisserie chicken, leftovers from a roasted chicken, or poached chicken breast for this step.
- In a mixing bowl, combine the chicken with 2 tablespoons of light mayonnaise. Add 1 small chopped scallion, 2 teaspoons of lime juice, and 2 tablespoons of chopped cilantro.
- Season the mixture with kosher salt, pepper, 1/8 teaspoon garlic powder, 1/8 teaspoon cumin, and 1/8 teaspoon chili powder. Mix well to ensure all ingredients are evenly distributed.
- If the chicken salad seems dry, gradually add low-sodium chicken broth, one tablespoon at a time, until the desired consistency is reached.
- To poach chicken breasts, submerge them in broth in a small pot and add enough water to cover the chicken if needed. Season with salt, pepper, a piece of celery and its leaves, and bring to a boil.
- Once boiling, reduce the heat to a simmer and cook for 5 minutes. Then remove the pot from heat, cover it, and let the chicken sit for 15-20 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
- Allow the poached chicken to cool, then cut into small cubes to use in the salad.
Ingredients
- 7 oz cooked chicken breast, shredded or diced
- 2 tablespoons light mayonnaise (or full fat for Keto)
- 1 small scallion, chopped
- 2 teaspoons lime juice
- 2 tablespoons chopped cilantro
- Kosher salt, to taste
- Black pepper, to taste
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1/8 teaspoon chili powder
- Low sodium chicken broth (optional, to moisten if needed)
Nutritional Values
Calories: 321 kcal | Carbohydrates: 6 g | Protein: 46 g | Fat: 12 g | Saturated Fat: 1 g | Cholesterol: 123 mg | Sodium: 303 mg | Fiber: 1 g | Sugar: 2 g
FAQ
- Can I use a different type of meat instead of chicken?
- Yes, you can replace the chicken with canned tuna for a different flavor profile.
- What can I use instead of mayonnaise for a healthier option?
- You can substitute mayonnaise with Greek yogurt or light sour cream to reduce fat content.
- How can I add extra crunch to the chicken salad?
- You can include celery or bell pepper for added texture and crunch.
- What are some serving ideas for Cilantro Chicken Salad?
- You can wrap it in a whole-wheat tortilla, stuff it into avocados or tomatoes, serve it over lettuce, or enjoy it with tortilla chips.
- How can I poach chicken breast for this salad?
- Cover the chicken breast with broth in a pot, add salt, pepper, and optional herbs, bring to a boil, then simmer for 5 minutes. Let it sit off the heat until fully cooked, then cool and chop.
Tips
- Enhance the Flavor: Add a serrano or jalapeño pepper to the salad for a spicy kick. This can elevate the dish and add an exciting twist.
- Healthier Alternatives: Substitute mayonnaise with Greek yogurt or light sour cream for a healthier version that doesn’t compromise on creaminess.
- Crunch Factor: Incorporate celery or bell pepper to add a satisfying crunch to the salad, creating a more dynamic texture.
- Serving Suggestions: Try serving the chicken salad in a hollowed-out tomato or avocado for a visually appealing and low-carb meal option.
Equipment
- Air Fryer – If you prefer to make your chicken breast in an air fryer.
- Slow Cooker – For those who wish to cook the chicken breasts in a slow cooker.
- Instant-Read Meat Thermometer – To ensure the chicken breast is cooked to the correct temperature (160 degrees Fahrenheit).
- Citrus Juicer – To easily extract lime juice.
- Salad Spinner – Optional, for washing and drying cilantro and other salad greens efficiently.
