Cilantro Chicken Salad recipe

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Ingredients

1 lime, zested and juiced
2 tablespoons soy sauce
1 (10.5 ounce) can chicken broth
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 teaspoon anchovy paste
½ teaspoon white sugar
½ teaspoon salt
freshly ground black pepper to taste
2 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 shallots, chopped

Nutrition Info

230.3 calories
carbohydrate: 8.6 g
cholesterol: 71 mg
fat: 8.5 g
fiber: 0.9 g
protein: 29.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 1340.6 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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!

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