I like to experiment with new recipes every week to keep things fresh and to improve my cooking skills!
This week – chicken was on the menu (per usual) and I wanted to kick it up some without having to reheat it. I love tuna salad, egg salad, and chicken salad – but often times you lose the health factor with loads of mayo.
This recipe cures that and leaves your tummy super happy!
I used my chicken to top 1/2 an avocado, although you can stuff it into a tomato, or throw it into some mixed greens with some black beans and chopped tomatoes!
Cilantro Chicken Salad
2.5 pounds of chicken
cup of water
1-2 cup to 1 cup of 0% fat free greek yogurt
2 bunches of scallions
1/4 cup of lime juice
dash of garlic powder
dash of cumin
dash of chili powder
salt and pepper to taste
1/4 cup of chopped cilantro
1. Begin by chunking your chicken into 3-4 pieces per breast and throw them into a crockpot for 4 hours on high with a cup of water. After chicken is done cooking, remove from water into a big bowl and use 2 forks to shred your chicken.
2. Mix in all other ingredients starting with the greek yogurt first. Use your discretion how much you use – I started with 2 big spoonfuls and slowly added it in to make the chicken moist. You don’t need to completely saturate the chicken.
3. Mix in cilantro last!
4. Put on top of your favorite side – avocado, ezekiel bread, tomato, etc