As much as we love chicken salad made with plenty of our Mayo, sometimes we like to mix it up with some different flavors & textures. And voila! Fresh cabbage, spicy chiles, lime juice and fragrant cilantro certainly turn this old standby on its head.
Makes 4 servings
What you need
1 small red onion
1 pound boneless, skinless chicken breasts
1/2 cup Tessemae’s Lemon Garlic
1 red chile, halved and thinly sliced
2 cups chopped cilantro (leaves and stems)
coarse salt and freshly ground black pepper
¼ cup fresh lime juice (from about 2 limes)
1 head Napa cabbage, very thinly sliced
4 baby cucumbers, thinly sliced
1/2 cup sliced almonds, toasted
What you do
- Cut onion in half; chop 1 half and thinly slice other half. Add chopped onion to medium saucepan along with chicken, 2 tablespoons Lemon Garlic, half of chopped chiles, 1 cup cilantro, 3 teaspoons salt and 4 cups water.
- Bring to a simmer, then reduce heat to low and continue to cook until chicken is cooked through, about 15-20 minutes. Remove chicken to a cutting board and let cool. Shred chicken, and reserve 3/4 cup poaching liquid.
- Blend reserved poaching liquid, remaining 6 tablespoons Lemon Garlic, and lime juice in a blender.
- Combine thinly sliced red onion, remaining sliced chiles, remaining 1 cup cilantro, shredded chicken, cabbage and cucumbers in a large serving bowl. Drizzle with dressing and sprinkle with almonds