Best 20 Cilantro Chicken Salad Recipes

DELICIOUS CILANTRO CHICKEN SALAD

Steps:

• Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
• Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
• Cover and refrigerate for about 1 hour. Serve chilled.

NORDSTROM LIME AND CHICKEN CILANTRO SALAD DRESSING

Steps:

• Chipotle chilies should be in adobe sauce and can be found in the Mexican section of your store.
• -Chop Cilantro and set aside.
• - Mince garlic and set aside.
• - Puree Chipotle chilies in food processor.
• - Add all ingredients except oil and cilantro to processor and blend.
• - Slowly add stream of oil to form emulsion.
• - Add cilantro to processor and pulse to combine.
• Toss this dressing with baby greens, corn, chicken breasts, plum tomatoes, jack cheese, roasted red pepper and toasted pumpkin seeds.

SPICY CHICKEN SALAD WITH BELL PEPPER AND CILANTRO

Steps:

• Whisk first 5 ingredients in large bowl to blend. Mix in chicken, bell pepper, onion, cilantro and chili. Season chicken salad with salt and pepper. (Can be prepared 1 hour ahead. Cover and refrigerate.)
• Add lettuce to chicken salad; toss to combine. Mound salad in large bowl. Garnish with tomato wedges and serve.

CHICKEN AND AVOCADO SALAD WITH LIME AND CILANTRO

Steps:

• Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.
• Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
• Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn't have any left over when I made it!).

CILANTRO CHICKEN SALAD

Steps:

• In a small bowl, whisk the oil, lime juice, cilantro, cumin, salt and red pepper flakes. , In a large bowl, combine the lettuce, chicken and tomatoes if desired. Pour over salad; toss to coat.

CILANTRO CHICKEN SALAD

Steps:

• 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.
• 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.

ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO

Steps:

• In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
• Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

SPICY JALAPENO-CILANTRO CHICKEN SALAD

Steps:

• In a medium mixing bowl, mix all ingredients together except the chicken.
• Gently fold the chicken into the mayonnaise mixture until well combined.
• Transfer to your serving bowl, cover with plastic wrap and refrigerate, to allow flavors to meld.

BLACK BEAN-CHICKEN SALAD WITH CREAMY CILANTRO PESTO DRESSING

Steps:

• Prepare Creamy Cilantro Pesto Dressing. Heat oil in 10-inch skillet over medium- high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
• Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta, chicken, dressing, tomato and beans.

BROWN RICE, CHICKEN, AND CILANTRO SALAD

Steps:

• Combine water and soy sauce in a medium saucepan over medium-high heat. Add chicken. Cook, covered, for 4 minutes. Stir in sesame oil. Let cool.
• Combine rice, bok choy, cilantro, and sesame seeds in a bowl; toss in chicken with juices. Refrigerate until ready to serve. Serve with lime wedges.

BBQ CHICKEN SALAD WITH CREAMY BBQ CILANTRO LIME DRESSING

Steps:

• For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
• In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
• For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

SPICY CHICKEN SALAD WITH CILANTRO LIME DRESSING

Steps:

• To make the dressing:.
• Finely chop garlic and ginger in a food processor.
• To the garlic-ginger mixture add the next 8 ingredients (cilantro through parmesan cheese) and puree until blended.
• Add both oils through the food processor shoot to combine.
• To make the salad:.
• Roast peppers under the broiler until charred on all sides (about 7-10 minutes), Put peppers in a bowl and cover with plasic wrap. Cool until easy to handle. Peel and seed the peppers. Chop peppers.
• Combine peppers and remainder of salad ingredients. Mix with approximately one-half of the cilantro-lime dressing.
• Serves 2 - 4 as an entree.

CILANTRO LIME GRILLED CHICKEN BREAST WITH SOUTHWEST YELLOW RICE SALAD

Steps:

• 1. Begin marinade for chicken by adding chopped cilantro to zest and juice of 2 limes mix well. In a casserole dish place 4 chicken breasts and sprinkle 1 tablespoon Mrs. Dash Southwest Chipotle spices evenly on all 4, followed by cilantro lime marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
• 2. Yellow rice salad begins with preparing yellow rice as directed on package. When rice is done remove to a large bowl fluff. Cover with plastic wrap and refrigerate until you are ready to mix salad.
• 3. Start fire in grill (I use charcoal but you could use gas just make sure you have nice high heat to start) you could also do this inside on a grill pan if you have no outside grill! I like to get my fire really hot all coals burning then take a paper towel with olive oil and rub grill to make sure chicken does not stick. When coals are ready medium to high heat place corn on fire grill about 6-8 minutes then remove from grill to cool. Remove chicken from marinade and place on grill. Grill 4 minutes on each side then turn and grill again to get grill marks criss crossed. Total 8 minutes on each side. Watch fire if it flames spray with water to get rid of flames. When grilling is done remove to side of grill with low heat. Then leave there to finish cooking about 10-15 minutes.
• 4. While chicken is on low heat begin salad. Cut corn from cob and place in large bowl of yellow rice. Add black beans, garlic, fresh tomatoes, and red onion toss well set aside while making dressing.
• 5. In food processor add adobe sauce, 1 sliced avocado, juice of 1 lime, sea salt, pulse 3-4 times until smooth and creamy then slowly add extra virgin olive oil while processor is running until incorporated. Remove from processor bowl and add to salad. Toss well and return to refrigerator for at least 15 minutes.
• 6. Plating start with 2-3 serving spoons of yellow rice salad topped with chicken breast that have been sliced on the diagonal top with 4 slices of fresh avocado sprinkle with ground black pepper and a squeeze of fresh lime.

CILANTRO-LIME PASTA SALAD (WITH OR WITHOUT CHICKEN)

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, for dressing, in a blender combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, cumin, and cayenne pepper. Cover and blend about 30 seconds or until well mixed. Set aside.
• Lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170 degrees F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
• In a large bowl combine pasta, chicken, tomatoes, red onion, mango, avocado, sweet peppers, and jalapeno pepper. Pour dressing over pasta mixture; toss gently to coat. If desired, serve with lime wedges.

SHREDDED CHICKEN SALAD WITH CABBAGE, BELL PEPPER AND CILANTRO

Steps:

• For the salad: In a large bowl, combine the green and red cabbage, chicken, the 4 scallions, bell pepper, the 1/2 cup cilantro and 1 tablespoon sesame seeds. Toss.
• For the dressing: In a blender, combine the almond butter, tamari, vinegar, honey, Sriracha, lime zest and lime juice and blend until smooth.
• Pour the dressing over the cabbage mixture and toss to combine. Let sit for a few minutes and toss again; the longer it sits the more the flavors absorb.
• Scoop into a bowl and garnish with more cilantro, scallions and sesame seeds. Serve right away or refrigerate for up to 4 days.

CHICKEN SALAD WITH CILANTRO AND GINGER

Steps:

• Combine soy sauce, oriental sesame oil, vinegar and ginger in small bowl. Cut chicken crosswise into 1/4-inch-wide strips. Place chicken in medium bowl. Mix in 1/4 cup of soy mixture. Let chicken marinate 30 minutes.
• Heat vegetable oil and chili oil in heavy large skillet over medium heat. Add chicken to skillet and cook until springy to touch, stirring constantly, about 2 minutes. Transfer chicken to plate and cool.
• Combine lettuce, cilantro, onion and tomato in large bowl and arrange on platter. Top mixture with chicken. Sprinkle salad with sesame seeds and almonds. Spoon some soy mixture over chicken salad. Serve, passing remaining soy mixture separately.

FIESTA CHICKEN SALAD WITH LIME-CILANTRO VINAIGRETTE

Steps:

• FOR VINAIGRETTE: Combine first 4 ingredients in medium bowl. Gradually whisk in oil. Season with salt and pepper. FOR SALAD: Combine all ingredients except cheese in large bowl. Toss with vinaigrette. Top with cheese

SOUTHWEST CHICKEN SALAD WITH CREAMY CILANTRO DRESSING

Steps:

• In large bowl, mix Salad ingredients.
• In blender, place olive oil, cilantro, garlic, lime juice and salt. Cover and blend on high speed until smooth. If necessary, stop blender and scrape down mixture. Transfer to small bowl; beat in yoghurt with whisk until smooth.
• Before serving, add dressing to salad mixture; toss until mixed well. Serve immediately, or refrigerate up to 1 hour before serving.

CILANTRO LIME CHICKEN TACO SALAD WITH CREAMY BAJA CATALINA DRESSING RECIPE

Steps:

• Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken. Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days. To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste. Recipe Notes *For more of a vinaigrette, you may sub the mayo and sour cream for canola oil

CILANTRO LIME JALAPENO CHICKEN SALAD IN AVOCADO CUPS

Steps:

• Shred or dice cooked chicken. Add the mayonaise, Dijon, cumin, lime juice, salt and pepper; stir to incorporate. Mix in red onion, jalapeno and cilantro. Refrigerate for several hours to let flavors meld. Serve mounded in avocado halves.
• Note: Chicken breasts may be cooked by first drying with a paper towel. Season well with salt and pepper (or Mexican spice mix) then placing in a flat microwavable dish. Cover loosely (I just place the splatter lid over.) Microwave high for about 5-10 minutes, testing at intervals for doneness. Do not over cook.