Cilantro Chicken Salad
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Description
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
- 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
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.
Nutrition Facts
serving: 4 servings
calories: 230.3 kcal
carbohydrates: 8.6 g
protein: 29.3 g
saturated fat: 1.3 g
cholesterol: 71 mg
sodium: 1340.6 mg
fiber: 0.9 g
sugar: 2.2 g
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