This is the recipe #1 that I shared this past weekend at Balance Tierra. I wanted to prepared something that was easy and quick, yet fresh and full of flavor. Since the theme was cooking healthy on a budget to celebrate Earth Day, I thought this Creamy Cilantro Chicken Salad would do the job; looking so green and tasting so good that people could not resist it. I heard some people comment in the crowd that they were hesitant to try it and they were pleasantly surprised by the flavors. I normally don’t count calories or try to think of something I am eating is “healthy”. I like to enjoy my food. Everything we feed our bodies should be healthy. It is hard to keep a balance when you have a busy schedule, which is why I think it is so important to buy fresh ingredients. Support local producers anytime you can, be curious about your food, it is important to know where it comes from and how it is preserved before it makes it to your table.
I hope this recipe inspires you to dress up your greens and start having more of it in every meal. For another variation you can substitute the cilantro chutney with pesto. This Creamy Cilantro Chicken Salad with Greens is an easy weeknight dinner that comes together under 30 minutes.
Cooking Time: 25 minutes
1 pound boneless, skinless chicken breast
¼ cup cilantro chutney (see recipe)
¼ cup low fat mayonnaise
1 shallot, finely shopped
2 Tbsp. extra virgin olive oil
1 Tbsp. red-wine vinegar
1 – 5 oz. package mixed salad greens
1 pint grape tomatoes, halved.
Salt & pepper to taste
1. Place chicken in a medium saucepan and add water to cover by 1inch. Bring to a boil. Cover, reduce the heat to low and simmer gently until the chicken is cooked completely, about 15 minutes. Transfer to a clean cutting board, shred into bite size pieces with the help of 2 forks.
2. Combine cilantro chutney, mayonnaise in a medium bowl. Add the chicken and toss to coat. Season with salt to taste.
3. Whisk oil and vinegar in a large bowl, add the shallot. Add salt and pepper to taste. Add greens and tomatoes and toss to coat.
4. To serve, divide the green salad among 4 plates and top with ¼ of the chicken salad, about ½ cup of chicken salad per serving. Enjoy!