Best Chicken Salad With Corn And Cilantro Recipes

DELICIOUS CILANTRO CHICKEN SALAD

Delicious Cilantro Chicken Salad image

This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.

Provided by matchin

Categories Salad

Time 1h25m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, or more as needed
2 pounds skinless, boneless chicken breasts, or more to taste, cut into bite-sized pieces
1 teaspoon garlic powder, plus more to taste
kosher salt and ground black pepper to taste
1 pinch poultry seasoning, or more to taste
1 cup chopped celery
1 cup red onion, chopped
¼ cup slivered almonds, or to taste
3 tablespoons mayonnaise, or to taste
2 squeezes lime juice, or to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro, or more to taste

Steps:

Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
Cover and refrigerate for about 1 hour. Serve chilled.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 3.2 g, Cholesterol 53.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 98.1 mg, Sugar 1.2 g

CHICKEN SALAD WITH CORN AND CILANTRO

Chicken Salad with Corn and Cilantro image

Categories Salad Sauce Chicken Lunch Corn Kosher Cilantro

Yield serves 4

Number Of Ingredients 15

Ingredients

1/2 cup extra-virgin olive oil
1/2 cup rice vinegar
1/4 cup freshly squeezed lime juice (1 to 2 limes)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco or other hot sauce
4 cups cubed poached chicken (page 230)
2 large ears yellow corn, kernels removed (about 1 1/3 cups)
1/2 cup chopped fresh cilantro
1/2 red bell pepper, diced
4 green onions (white and green parts), thinly sliced
2 jalapeño peppers, seeded and diced

Steps:

To make the dressing, whisk together the olive oil, vinegar, lime juice, chili powder, cumin, garlic powder, salt, black pepper, and hot sauce in medium bowl.
Add the chicken, corn, cilantro, bell pepper, green onions, and jalapeños, and stir well to coat. Serve cold or at room temperature.
Make Ahead
The salad will keep, covered, for up to 1 day in the refrigerator.