One of the things I love most about this recipe is that it gives me a great way to use leftover chicken (or turkey). I'm all for anything that makes my life easier in the kitchen! My dad loves to buy those pre-cooked, whole chickens from the grocery store, and it would be a cinch to turn that into this delicious salad.
This recipe also happens to come from http://www.skinnytaste.com/, though I promise all the recipes I plan to share do not!! I have to admit that I didn't use the photo from that site because she shows the chicken salad being served in a tomato. While that's a great low-carb option, I simply cannot endorse it because I despise tomatoes (I don't even like catsup). Yuck! Beth served it on rye Wasa crackers, which I loved, but you could also wrap it in a wheat tortilla or even lettuce wraps (maybe with some avacodo.... yum!).
Not only is this a great meal idea, but it would work really well as a healthy appetizer. Perhaps for tomorrow's super bowl parties? Not for me, though... I'm boycotting this year. As a loyal Bears fan, I simply cannot subject myself to that kind of torture (Go Steelers!).
Cilantro Chicken Salad
- 7 oz cooked chicken breast, shredded or diced
- 2 tbsp light mayonnaise
- 2 tsp lime juice
- salt and pepper
- pinch garlic powder
- pinch of cumin
- pinch of chile powder
- fat free chicken broth