Swapping out mayonnaise in favor of lime juice and shallots is a simple change, but its impact gives this healthy chicken salad recipe a light, fresh feel. For more color, try swapping in a bit of red cabbage for the green.

Kate Leahy
Source: EatingWell Magazine, March/April 2018

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a large saucepan and cover with water. Bring to a boil. Reduce heat to a simmer, cover and cook until an instant-read thermometer inserted in the thickest part reaches 165 degrees F, 6 to 8 minutes. Transfer to a clean cutting board and let rest for 5 minutes. Shred.

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  • Meanwhile, combine fresh shallots and lime juice in a serving bowl. Let stand for 5 minutes.

  • Whisk oil, fish sauce and crushed red pepper into the shallots. Mix in the chicken, cabbage, cilantro and 1 tablespoon chickpea flour until well combined. Top with fried shallots and the remaining 1/2 tablespoon flour before serving.

Tips

Tips: Made from salted fermented fish, fish sauce is a pungent, funky condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.

To prepare Toasted Chickpea Flour: Toast 1/4 cup chickpea flour in a dry medium skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl and let cool. Store airtight in a cool dark place for up to 2 months. (Made from ground dried chickpeas, chickpea flour is used in Burmese salads. Look for it at supermarkets in the natural-foods or gluten-free section. Store airtight in the freezer.)

To prepare Fried Shallots & Fried Shallot Oil: Place a fine-mesh strainer over a heatproof bowl. Heat 1/2 cup canola oil in a small skillet over medium-high heat. Add 1/2 cup halved and sliced shallots, reduce heat to medium and cook, stirring often, until golden brown, 3 to 5 minutes. Pour the shallots and oil through the strainer. Transfer the shallots to a paper-towel-lined plate. Reserve the oil, if desired. Store fried shallots airtight at room temperature for up to a week; refrigerate the oil for up to 2 months.

Nutrition Facts

335 calories; protein 23.2g 47% DV; carbohydrates 10.4g 3% DV; dietary fiber 2.5g 10% DV; sugars 4.3g; fat 22.5g 35% DV; saturated fat 3.3g 17% DV; cholesterol 75.5mg 25% DV; vitamin a iu 292.9IU 6% DV; vitamin c 25.4mg 42% DV; folate 49.4mcg 12% DV; calcium 44.2mg 4% DV; iron 1.9mg 11% DV; magnesium 34.7mg 12% DV; potassium 376.1mg 11% DV; sodium 276.5mg 11% DV.