Best Cilantro Lime Jalapeno Chicken Salad Recipes

Cilantro Lime Jalapeno Chicken Salad in Avocado Cups image

Provided by gailanng

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

3 (6 -7 ounce) chicken breasts, cooked (see note)
1 jalapeno, diced seeds and membranes removed
4 tablespoons fresh cilantro, coarsely chopped
1 lime, juiced (to taste)
1/4 red onion, diced fine (to taste)
1/3 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 teaspoon cumin
salt and pepper
2 ripe avocados, cut in half seed removed

Steps:

Shred or dice cooked chicken. Add the mayonaise, Dijon, cumin, lime juice, salt and pepper; stir to incorporate. Mix in red onion, jalapeno and cilantro. Refrigerate for several hours to let flavors meld. Serve mounded in avocado halves.
Note: Chicken breasts may be cooked by first drying with a paper towel. Season well with salt and pepper (or Mexican spice mix) then placing in a flat microwavable dish. Cover loosely (I just place the splatter lid over.) Microwave high for about 5-10 minutes, testing at intervals for doneness. Do not over cook.

Cilantro-Lime Jalapeno Chicken Salad Recipe - (4.1/5) image

Provided by jadedrosie

Number Of Ingredients 11

3 large chicken breasts
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)
1 Tbs Dijon mustard
1 tsp cumin
salt and pepper
2 ripe avocados (or for a sandwich good French or Italian bread)

Steps:

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 for a sandwich on French bread with a slice of provolone. *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.