Cilantro-Lime Jalapeno Chicken Salad

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 339.0

Total Fat: 22.0 g
Cholesterol: 58.0 mg
Sodium: 251.8 mg
Total Carbs: 14.3 g
Dietary Fiber: 6.5 g
Protein: 21.3 g

View full nutritional breakdown of Cilantro-Lime Jalapeno Chicken Salad calories by ingredient

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 4

Ingredients

* 3 large chicken breasts (12oz)

*poaching liquid (chicken stock, water, carrots, celery, onion, thyme, bay leaf, peppercorns)

* 1 jalapeño diced (with seeds scraped out)

* 4 Tbs cilantro coarsely chopped

* 1 lime, juiced

* 1/4 red onion diced fine

* 1/3 cup mayo (plus a little more if needed)I used Kraft mayo with olive oil

* 1 Tbs Dijon mustard

* 1 tsp cumin

* salt and pepper

* 2 ripe avocados (or for a sandwich I use 45 calorie bread which also drop calories by 55)

Or serve in a hollowed out tomatoe to save even more calories.

Tips

*To Poach – In a medium pot add chicken breasts to the poaching liquid. The chicken should be completely immersed. Bring to a boil and then immediately reduce heat and partially cover. Reduce heat to a simmer for 10 minutes (be sure to just simmer and not boil….and no longer than 10 minutes since you don’t want the chicken to turn “rubbery”). Remove from heat and let chicken remain in the liquid for about 15 minutes. Reserve the liquid for future use.

Directions

Season chicken with salt and pepper and *poach. Remove chicken from liquid and shred with a fork.

Once chicken has cooled add mayo, Dijon, cumin, lime juice, salt and pepper and incorporate. Add more mayo and lime if necessary. Mix in red onion, jalapeño and cilantro. Cool in fridge for several hours to let flavors merge and serve with avocado or as a sandwich

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TERRIE0771.