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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is my twist on a recipe I found for the traditional chicken salad but without the mayo! It's best served in a wrap with lettuce and tomato or over your favorite green salad. I have found it's also very easy to make even lighter by using fat-free broth, lite soy sauce, and sugar substitute - none of which affects the taste! Ingredients:
1 lime, zested and juiced |
2 tablespoons soy sauce |
1 (10.5 ounce) can chicken broth |
4 boneless, skinless chicken breast halves |
2 tablespoons olive oil |
1 teaspoon anchovy paste (optional) |
1/2 teaspoon white sugar |
1/2 teaspoon salt |
freshly ground black pepper to taste |
2 cloves garlic, minced |
3 tablespoons chopped fresh cilantro |
2 shallots, chopped |
Directions:
1. 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.
2. 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.
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