This easy cilantro lime chicken salad blends tender cooked chicken with scallions, fresh cilantro and a bright hint of lime. It’s a fresh, Latin-inspired twist on classic chicken salad that’s perfect for quick lunches, meal prep, or a light dinner. The flavors are bright and adaptable, and the recipe comes together in about 15 minutes when your chicken is already cooked.
Cilantro Chicken Salad
I keep a batch of chicken salad in the fridge for busy weekdays and like to vary the seasonings so it never gets dull. This version uses lime juice, garlic powder, cumin and chile powder for subtle warmth and depth. It’s versatile—use leftover roast chicken, a store-bought rotisserie, poached breasts, or air fryer chicken breast for the base.
Chicken salad is a wonderful way to use leftover meat from a whole roasted chicken or a simple poached breast. If you prefer cooking your chicken specifically for the salad, poaching yields tender, moist meat that’s easy to shred or dice. Air-fried breasts are another great option for a quick, juicy result.
How to make Chicken Salad
This cilantro lime chicken salad is quick to assemble. If your chicken is already cooked, you’ll spend only minutes combining the ingredients and adjusting the seasonings. For best texture, shred or dice the chicken into bite-sized pieces and fold gently so the salad stays tender. The mayonnaise gives a creamy base while lime and cilantro brighten the overall flavor.
Ingredients
- 7 oz cooked chicken breast, shredded or diced
- 2 tbsp light mayonnaise (use full-fat mayo for keto)
- 1 small scallion, chopped
- 2 tsp lime juice
- 2 tbsp chopped cilantro
- Kosher salt and freshly ground black pepper, to taste
- 1/8 tsp garlic powder
- 1/8 tsp cumin
- 1/8 tsp chile powder
- Optional: low-sodium chicken broth (add 1 tbsp at a time if mixture seems dry)
Instructions
- In a mixing bowl, combine the cooked chicken, mayonnaise, chopped scallion, lime juice and chopped cilantro.
- Season with salt, pepper, garlic powder, cumin and chile powder. Taste and adjust seasonings as needed.
- If the chicken looks dry, stir in a small amount of low-sodium chicken broth, one tablespoon at a time, until you reach the desired consistency.
- Chill briefly if you prefer it cold, or serve immediately at room temperature.
How to Poach Chicken Breast
- Place chicken breasts in a pot and cover with low-sodium chicken broth (add water if the broth is not enough to cover).
- Add a pinch of salt and pepper, a celery stalk and leaves, and any aromatics you like such as parsley, garlic or onion. Bring to a simmer, then reduce heat to low and cook for about 5 minutes.
- Remove the pot from heat, cover tightly and let the chicken sit for 15–20 minutes, or until the thickest part reaches 160°F (71°C). The residual heat will finish cooking the meat while keeping it moist.
- Let cool, then dice or shred for the salad.
How to Serve Chicken Salad
Chicken salad is extremely flexible—here are several serving ideas to keep lunches interesting:
- Wrap: Fill a whole-wheat tortilla or large lettuce leaf for an easy handheld lunch.
- Stuffed: Spoon into halved avocados or hollowed summer tomatoes for a pretty, low-carb presentation.
- On Greens: Serve over a bed of mixed greens with extra tomatoes, cucumber or avocado for a hearty salad.
- Open-faced Melt: Top a slice of whole-grain bread with chicken salad and a slice of Monterey Jack or cheddar; warm briefly until the cheese softens.
- With Chips: Scoop with tortilla chips for a crunchy snack or appetizer.
Variations and Substitutions
- Substitute canned tuna for a quick tuna salad variation.
- Swap mayonnaise for Greek yogurt or light sour cream to reduce calories or add tang.
- Add diced celery, bell pepper, or finely chopped apple for extra crunch.
- Use red onion instead of scallions for a sharper bite.
- Add a serrano or jalapeño for more heat, or a dash of smoked paprika for a smoky note.
Images of ingredients and serving suggestions are shown below:
Storage and Make-Ahead Tips
Store the chicken salad in an airtight container in the refrigerator for up to 3–4 days. If you plan to meal prep, keep any crunchy add-ins (chopped celery, nuts, or apples) separate until serving to preserve texture. Taste and adjust lime and seasoning before serving, since flavors can mellow while chilled.
Nutrition Notes
This version is portion-controlled and relatively low in carbohydrates. You can lower calories or fat by using a reduced-fat mayonnaise or swapping for nonfat Greek yogurt, or increase healthy fats by serving the salad in avocado halves. As always, adjust salts and fats to match dietary preferences or needs.
More Ideas
Try making a larger batch for lunches during the week, or vary the herbs—swap cilantro for dill or parsley for a different profile. The base recipe is forgiving and welcomes creativity while remaining a quick, delicious option for everyday meals.