Monday, March 3, 2014

Jalapeño-Cilantro Chicken Salad

Lunch is a meal that I often get bored with. We eat leftovers or a sandwich, or Trader Joe's vegetable fried rice, yum! I still get tired with those simple choices. I know I could take the time out and make something amazing, but I like to save that for dinner :) This chicken salad is perfect for lunch, I made it in the beginning of the week and enjoyed it for 3 different days. 

You can adjust the spices and seasonings to add something you love or take out something you don't love, but I thought it was pretty perfect. Speaking of perfect, serving it in an avocado so you could have a spoonful of avocado and spicy chicken salad in every bite, is amazing. Take my word for it. You can easily cut his recipe in half.
Source: Daily Crave

3 Chicken Breast, Rotisserie or baked and shredded/cut*
1 Jalapeño, de-seeded and cut into pieces
4 tablespoons of Cilantro, chopped
1 Lime, juiced
1/4 of a Red Onion, diced
1/3 cup of Mayo
1/3 cup of Plain Greek Yogurt
1 tablespoon of Dijon Mustard
1 teaspoon of Cumin
Salt and Pepper
For Serving: Avocado or Bread

*I rub the chicken in olive oil, sprinkle with lots of salt and pepper and bake for 30-40 minutes at 350 until done and cut into pieces.


Combine all the ingredients in a large bowl and serve on an avocado half or on some bread for sandwiches. 


Happy Cooking,
The Barbee Housewife

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