Southwestern Shredded Chicken Salad
A Uncategorized recipe with boneless skinless chicken breast halves about 5 oz each, 145 oz can fat-free low-sodium chicken broth, ground cumin. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
Trim chicken breasts of visible fat.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 2
In a shallow saucepan, bring broth and cumin to a boil.
145 oz can fat-free low-sodium chicken broth(1)ground cumin(1/4 tsp) - 3
Add chicken breasts and reduce heat to low.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 4
Simmer gently until chicken is done, about 10 minutes.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 5
Do not allow to boil.
- 6
Remove chicken from broth and allow to cool slightly.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1)light mayonnaise(1/4 c) - 7
When chicken is cool enough to handle, use 2 forks and pull with the tines of each fork in the opposite direction, shredding the chicken.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 8
Set aside.
- 9
Bring the broth to a boil and reduce until it measures 1 cup, about 5 to 7 minutes.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 10
Allow to cool.
- 11
Stir in mayonnaise and lime juice to taste.
light mayonnaise(1/4 c)to 4 tbsp fresh lime juice(3)salt and pepper to tastelime wedges - 12
Toss the chicken with a small amount of the dressing and reserve the rest of the dressing for the salad.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 13
Arrange the salad by spreading the chopped lettuce on a 10-inch serving platter.
finely chopped iceberg or other lettuce(1 head)chopped fresh cilantro(1/2 c) - 14
Starting from the outside of the platter and working in, make a ring of kidney beans, a ring of tomatoes, a ring of corn and a ring of green chiles.
15 oz can kidney beans drained and rinsed(1)diced ripe tomato(1 1/4 c)85 oz can whole kernel corn drained(1)4 oz can diced green chiles(1) - 15
Pile the chicken in the center.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 16
Sprinkle the entire salad with cilantro.
chopped fresh cilantro(1/2 c) - 17
Drizzle the salad with remaining dressing and season to taste with salt and pepper.
salt and pepper to taste - 18
Serve with lime wedges.
to 4 tbsp fresh lime juice(3)lime wedges - 19
Makes 6 servings.
Rate this recipe
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Southwestern Shredded Chicken Salad
A Uncategorized recipe with boneless skinless chicken breast halves about 5 oz each, 145 oz can fat-free low-sodium chicken broth, ground cumin. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
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Directions
19 steps- 1
Trim chicken breasts of visible fat.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 2
In a shallow saucepan, bring broth and cumin to a boil.
145 oz can fat-free low-sodium chicken broth(1)ground cumin(1/4 tsp) - 3
Add chicken breasts and reduce heat to low.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 4
Simmer gently until chicken is done, about 10 minutes.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 5
Do not allow to boil.
- 6
Remove chicken from broth and allow to cool slightly.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1)light mayonnaise(1/4 c) - 7
When chicken is cool enough to handle, use 2 forks and pull with the tines of each fork in the opposite direction, shredding the chicken.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 8
Set aside.
- 9
Bring the broth to a boil and reduce until it measures 1 cup, about 5 to 7 minutes.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 10
Allow to cool.
- 11
Stir in mayonnaise and lime juice to taste.
light mayonnaise(1/4 c)to 4 tbsp fresh lime juice(3)salt and pepper to tastelime wedges - 12
Toss the chicken with a small amount of the dressing and reserve the rest of the dressing for the salad.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 13
Arrange the salad by spreading the chopped lettuce on a 10-inch serving platter.
finely chopped iceberg or other lettuce(1 head)chopped fresh cilantro(1/2 c) - 14
Starting from the outside of the platter and working in, make a ring of kidney beans, a ring of tomatoes, a ring of corn and a ring of green chiles.
15 oz can kidney beans drained and rinsed(1)diced ripe tomato(1 1/4 c)85 oz can whole kernel corn drained(1)4 oz can diced green chiles(1) - 15
Pile the chicken in the center.
boneless skinless chicken breast halves about 5 oz each(2)145 oz can fat-free low-sodium chicken broth(1) - 16
Sprinkle the entire salad with cilantro.
chopped fresh cilantro(1/2 c) - 17
Drizzle the salad with remaining dressing and season to taste with salt and pepper.
salt and pepper to taste - 18
Serve with lime wedges.
to 4 tbsp fresh lime juice(3)lime wedges - 19
Makes 6 servings.
Rate this recipe
