This easy chicken salad recipe is made with spring onions, coriander with a hint of lime. It’s a delicious twist on the traditional chicken salad with a bit of Latin American flavor!
Coriander Chicken Salad
I often keep chicken salad ready for a quick weekday lunch, and I like to play around with the flavors so it never gets boring. For this coriander chicken salad, I added lime juice, garlic powder, cumin, and chili powder for a Latin twist. Some other favorite chicken salad recipes are this Dill Chicken Salad and Ranch Chicken Salad.
How to make chicken salad
This Coriander Lime Chicken Salad recipe is super easy to make and only takes about 15 minutes if your chicken is already cooked. I usually buy grilled chicken at the grocery store or use leftovers when roasting a chicken myself. This creates a juicy, tender chicken salad with minimal effort. If you don’t want to use fried chicken, you can also cook the chicken breasts in the slow cooker or poach them on the stove.
How to serve chicken salad
The great thing about chicken salad is that there are so many ways to eat it. Just another reason it’s one of my favorite easy lunches!
- Wrap: Wrap it in a whole grain tortilla or lettuce leaf for a low carb alternative.
- Stuffed: Filled in avocado or fresh summer tomatoes
- salad: Serve on lettuce and add some tomatoes and avocados for extra vegetables.
- Open melt: Place some chicken salad and a slice of Monterey Jack cheese on a slice of wheat bread and heat in the oven until the cheese melts.
- Vegetable bowl: Scoop the chicken into a hollowed out tomato or half an avocado.
- crisps: Eat the chicken salad with tortilla chips.
Variations:
- Sub the chicken for canned tuna.
- If you don’t want to use mayo, try Greek yogurt or light sour cream.
- Add celery or paprika for the crispness.
- Swap the spring onions for red onions.
- Add a serrano or jalapeño pepper for an extra kick.
More Chicken Salad Recipes You Might Like:
Coriander Chicken Salad
Preparation time: 10 Minutes
Cooking time: 0 Minutes
Total time: fifteen Minutes
This easy chicken salad recipe is made with spring onions, coriander with a hint of lime. It’s a delicious twist on the traditional chicken salad with a bit of Latin American flavor!
- 7th ounce cooked chicken breast, shredded or diced
- 2 tablespoon light mayonnaise, Full fat for keto
- 1 small spring onion, chopped
- 2 teaspoon Lime juice
- 2 tablespoon chopped coriander
- kosher salt and pepper
- 1/8 teaspoon Garlic powder
- 1/8 teaspoon cumin
- 1/8 teaspoon Chili powder
- Low sodium chicken broth, Check the labels for keto or use gold bars
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Combine cooked chicken, mayonnaise, green onion, lime juice, and coriander.
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Season to taste with salt, pepper, garlic powder, cumin and chili powder.
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Add a little chicken broth if the chicken gets too dry, 1 tbsp at a time.
To poach chicken breast:
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In a small saucepan, cover the chicken breast with broth, add water if it doesn’t cover the chicken.
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Add salt and pepper, a piece of celery and its leaves (you can add herbs like parsley, garlic, onion or whatever you like) and bring to a boil. Reduce to a simmer and cook 5 minutes.
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Remove from heat, cover tightly and let rest for 15-20 minutes or until the thickest part of the breast reaches 160 degrees.
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Chicken is cooked through. Let cool and cut into small cubes.
Portion: 1/ 2, Calories: 164kcal, Carbohydrates: 2.5G, Protein: 23G, Fat: 6thG, Fiber: 0.5G
Blue Smart Points: 1
Green smart points: 3rd
Purple Smart Points: 1
Points +: 4th
Keywords: Chicken Salad, Chicken Salad Recipe, Coriander Chicken Salad
