If you are getting tired of typical mayo and celery chicken salad this summer you need to try this Cilantro Lime Chicken Salad. It is much lighter with a myriad of flavors from the peppers, lime, cilantro, and spinach.
The funny thing about food blogging is that I often post recipes weeks or even months are creating them and taking photos. This chicken salad happened back in May when the cilantro in my garden was flourishing. Now if I want to make it again I need to take a trip to the farmer’s market. My poor cilantro plants have already gone to seed. I planted some seeds hoping for a second harvest but I’m not the best gardener so I have no idea if it will work.
This makes enough chicken salad for 2-3 servings for lunch. It is also excellent in lettuce wraps or in a low carb wrap or tortilla. Or with a spoon.
2 cups cooked chicken, cubed
1/4 cup mayo
1/4 cup plain Greek yogurt
1 tbsp cilantro pesto
1/2 tsp garlic salt
1 cup baby spinach, chopped
1/4 cup sweet peppers, chopped
1 avocado, peeled and chopped
Stir together the mayo, yogurt, pesto, and garlic salt. Add the chicken, spinach, and peppers and mix well. Gently fold in the avocado.
Pesto Ingredients: 1 cup cilantro leaves, 2 cloves of garlic, cut in half and remove and discard the center, 1 oz lime juice (1-2 limes), zest from one lime, 2 oz olive oil, 1/4 tsp salt
Pesto Directions: Process in a food processor until the cilantro and garlic are finely chopped.
- Stir together the mayo, yogurt, pesto, and garlic salt. Add the chicken, spinach, and peppers and mix well. Gently fold in the avocado.
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