Cilantro Chicken Salad

Cilantro Chicken Salad

"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!" Original recipe yield: 4 servings.

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

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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.

Cilantro Chicken

Note from Cheri: This recipe was created by Mark Shelton, chef at Tucson, Arizona's Tanque Verde Guest Ranch.

1 small onion, cut in large chunks 4 cloves garlic, minced 4 tablespoons olive oil, divided 1 can (28 oz.) whole tomatoes 1 can (4 oz.) whole green chiles, cut into 1" strips 1/4 C coarsely chopped fresh cilantro 6 boneless, skinless chicken breasts 1 C flour 2 teaspoons salt 2 teaspoons pepper

Serves 6

Sauté onions and garlic in 1 tablespoon olive oil until softened, about 4-5 minutes. Add tomatoes, green chilies and cilantro. Bring to a boil then lower heat and simmer for about 1 hour.

Preheat oven to 350° F.

Mix together flour, salt and pepper and place in a pastic food bag. Shake chicken breasts with the flour mixture to lightly coat. Saute chicken in remaining olive oil until golden brown on both sides, about 5-6 minutes per side. Transfer chicken to a baking dish, cover with sauce and bake for about 45 minutes. Serve over rice