CHICKEN SALAD STUFFED TOMATOES RECIPES

Name: Cilantro Chicken Salad
Prep time: 10 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 7 oz cooked chicken breast (shredded or diced); 2 tbsp light mayonnaise (full fat for Keto); 1 small scallion (chopped); 2 tsp lime juice; 2 tbsp chopped cilantro; kosher salt and pepper; 1/8 teaspoon garlic powder; 1/8 teaspoon cumin; 1/8 teaspoon chile powder; low sodium chicken broth (check labels for Keto or use bullion)

CILANTRO CHICKEN SALAD RECIPE - SKINNYTASTE

Cilantro Chicken Salad Recipe - Skinnytaste image

This easy chicken salad recipe is made with scallions, cilantro with a hint of lime. It's a tasty twist on traditional chicken salad with some Latin flavor!

Provided by Gina

Categories Lunch

Total Time 15 minutes

Prep Time 10 minutes

Yield 2

Number Of Ingredients 10

Ingredients

7 oz cooked chicken breast (shredded or diced)
2 tbsp light mayonnaise (full fat for Keto)
1 small scallion (chopped)
2 tsp lime juice
2 tbsp chopped cilantro
kosher salt and pepper
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/8 teaspoon chile powder
low sodium chicken broth (check labels for Keto or use bullion)

Steps:

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.
How to Poach Chicken Breast:

Nutrition Facts : ServingSize 1 /2, Calories 160.5 kcal, CarbohydrateContent 3 g, ProteinContent 23 g, FatContent 6 g, FiberContent 0.5 g, SaturatedFatContent 0.5 g, CholesterolContent 61.5 mg, SodiumContent 151.5 mg, SugarContent 1 g

CHICKEN TACO SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken Taco Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Steps:

For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

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