Cilantro Chicken Salad

This is my twist on a recipe I found for the traditional chicken salad but without the mayo! It’s best served in a wrap with lettuce and tomato or over your favorite green salad. I have found it’s also very easy to make even lighter by using fat-free broth, lite soy sauce, and sugar substitute - none of which affects the taste!

Step: 1

Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.

Step: 2

In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

Per Serving: 230 calories; protein 29.3g; carbohydrates 8.6g; fat 8.5g; cholesterol 71mg; sodium 1340.6mg.

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