Cilantro Chicken Salad is a light, zesty twist on classic chicken salad, combining shredded chicken with fresh cilantro, lime juice, and warm spices like cumin and chile powder for Latin-inspired flavor in under 10 minutes.
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Combine cooked 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.
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.
Store in an airtight container in the refrigerator for up to 3 days. Not freezer-friendly due to mayo base.
Yes. Use 7 oz shredded rotisserie chicken as a time-saver; skip any skin and excess fat before mixing.
Yes, if you use full-fat mayonnaise instead of light mayo and ensure your chicken broth is low-carb or use broth-free preparation.
Store in an airtight container in the refrigerator for up to 3 days. The cilantro flavor will mellow slightly over time.
Yes. Mix all ingredients the night before; store covered. Add fresh cilantro as a garnish just before serving for maximum flavor.
Serve on greens, in lettuce wraps, on whole-grain bread, or with crackers and fresh vegetables.
