Jalapeño-Lime Chicken Salad with Coriander
Inspired by techniques from America's Test Kitchen.
A zippy chicken salad with chopped pickled jalapeños, lime mayonnaise, red pepper, red onion and coriander.
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Method
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Equipment
- medium saucepan with lid
- instant-read thermometer
- large mixing bowl
- chopping board and knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 446 kcal |
| Protein | 40.2 g |
| Carbohydrate | 3.5 g |
| of which sugars | 1.8 g |
| of which free sugars | 0.2 g |
| Fat | 29.1 g |
| of which saturates | 4.8 g |
| Fibre | 1.1 g |
| Salt | 1.15 g |
Protein per 100 kcal
9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Chicken
- 700 g skinless, boneless chicken breasts (about 4)
- 1 bay leaf
Dressing
- 130 g mayonnaise
- 1 tbsp lime juice
Salad
- 40 g pickled jalapeño slices, finely chopped
- ½ red pepper, finely chopped
- ½ small red onion, finely chopped
- 1 small celery stick, finely chopped
- 10 g coriander, chopped
- ¼ tsp ground black pepper
- 1
Cook and cool the chicken. Put the breasts and bay leaf into cold water in a pan, bring to the barest simmer, cover and remove from the heat. Check after 15 min for 74 °C, then lift out, cool and chop finely.
- 2
Mix. Whisk the mayonnaise with the lime juice.
- 3
Combine. Toss the chicken with the jalapeños, pepper, onion, celery, coriander and black pepper, then fold in the lime mayonnaise. Taste before adding salt; the pickled chillies are salty. Chill 20 min.
Storage
Keeps covered in the fridge for up to 2 days. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
