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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- salt and pepper
- pinch of cumin
- 2 tbsp chopped cilantro
- 2 tsp lime juice
- pinch garlic powder
- 7 oz cooked chicken breast shredded or diced
- 2 tbsp light mayonnaise (full fat for keto)
- 1 small scallion chopped
- pinch of chile powder
- low sodium chicken broth (check labels for keto o
- Carbohydrate 0.617183332646364 g
- Cholesterol 84.3398312225 mg
- Fat 3.55185207800492 g
- Fiber 0.0921666644255942 g
- Protein 30.8513272296316 g
- Saturated Fat 1.00339397491766 g
- Serving Size 1 1 serving (107g)
- Sodium 110.881384620408 mg
- Sugar 0.52501666822077 g
- Trans Fat 0.549193736338762 g
- Calories 166 calories
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.
