This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.
Fantastic! Perfect blend of ingredients and easily tweakable. This one goes in my favorite file. Thank you for the recipe.
Read MoreI prepared this dish for a small get together at my home; however, several attendees become sick with symptoms similar to salmonella. Step #2 seemed strange in that the cumin and chili powder are added after the cooking process and would be eaten raw. I have never heard of this so I did some research and found an NPR story from 2013 where ground and/or dried spices may contain salmonella and it was advised to cook these spices to destroy the virus/bacteria. I would suggest that the recipe have a disclaimer or change to warn potential cooks.
Read More Fantastic! Perfect blend of ingredients and easily tweakable. This one goes in my favorite file. Thank you for the recipe.
This is an excellent salad, and I get compliments on it all the time. Here are some notes on what I do. I have an instant pot so I throw a frozen chicken breast on my trivet and cook at high pressure and high heat for 30 minutes till done. Then I pull out my KitchenAid, either my stand mixer or hand-held one whichever one suits my fancy that day, then beat the out of the chicken to make it shredded. I like the shredded chicken texture better than chunks. Also, always use Duke’s Mayonnaise, it takes this recipe to the next level when you have a good Mayonnaise.
It’s really good, but not as visually appealing as I thought. But yummy. I did used more mayo and the juice from one lime. I think next I may try it with rotisserie chicken from the store.
Excellent! I deboned a rotisserie chicken and left out the cilantro. Spices were just right and I liked that it didn’t use too much mayonnaise.
This was excellent. I used leftover chicken breasts that we had grilled the night before, so cut down on some of the prep time. I used about 1/4-1/2 tsp of Goya Adobo seasoning instead of the salt (Goya Adobo seasoning is a Mexican season salt available at most grocery stores). I also added a cubed avocado. I could tell from reading the recipe that it would be good, but the flavors really come together well. A nice update to regular chicken salad, will definitely make it again.
This was tasty and something different. I seasoned the chicken with cumin and chili powder before sautéing it. I added minced fresh red bell pepper and shredded cheese. I cut way back on the onions and upped the almonds to 1/2 cup. Very good!
Fantastic recipe and simple to make. I did about 2-3 times the cilantro and used italian dressing with salt and pepper for the chicken.
I had precooked cold chicken that I used and substituted cashews for almonds. Otherwise I followed the instructions and it was SO delicious!
I just loved this! I was growing cilantro and trying to find recipes to use it. This was perfect! I suggest toasting the almonds in a dry fry pan for a few minutes as they become much more flavorable. I increased the cilantro and the celery.
I prepared this dish for a small get together at my home; however, several attendees become sick with symptoms similar to salmonella. Step #2 seemed strange in that the cumin and chili powder are added after the cooking process and would be eaten raw. I have never heard of this so I did some research and found an NPR story from 2013 where ground and/or dried spices may contain salmonella and it was advised to cook these spices to destroy the virus/bacteria. I would suggest that the recipe have a disclaimer or change to warn potential cooks.
Thai was really good. My wife is not a fan of traditional chicken salad so I tried this one and was really impressed. I did leave out the almonds. Would definitely make again..
