Cilantro Chicken Salad

Cilantro Chicken Salad

27
M. Woods 0

"This is my twist on a recipe I found for the traditional chicken salad but without the mayo! It's best served in a wrap with lettuce and tomato or over your favorite green salad. I have found it's also very easy to make even lighter by using fat-free broth, lite soy sauce, and sugar substitute - none of which affects the taste!"

Ingredients 35 m {{adjustedServings}} servings 230 cals

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Nutrition

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  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1341 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
  2. In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.
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Reviews 27

  1. 30 Ratings

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Marcia_Marcia_Marcia
7/8/2008

Oh how I wanted to love you Cilantro Chicken Salad! As a cilantro fan, I thought this would be the best chix salad of my life. Unfortunately, I found that the poaching process didn't add additional flavor to the chicken, but alas, the cilantro addition was too overwhelming. I tried in a salad, plain and in a sandwich and although as a part of a lettuce salad was the most palatable, it was a disappointment overall.

BNNYBTT
11/11/2005

This was fantastic. I was a little skeptical at first but was thrilled with the results. I served mine over warm jasmine rice. I will definitely be making this again.

Dawn G.
7/13/2009

Great, non-mayo, chicken salad. My husband thinks this is the best chicken salad ever (he does not like mayo). I've made it several times to have for lunch with weekend visitors and we just took it to an evening, outdoor concert. Followed the recipe as-is (did not use anchovy). Lots of flavor from the cilantro, garlic and shallots, but not too much. It is great.