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Zesty Lime Chicken Salad (15-Minute No-Cook Recipe)

Zesty Lime Chicken Salad (15-Minute No-Cook Recipe)

Phoebe Green
I like tanginess in my salads and I always make use of lime to add that in my recipes. This time, I explore the kitchen and made this super delicious lime chicken salad recipe that's so easy to make.
4.5 from 2 votes
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 318 kcal

Equipment

  • Large mixing bowl
  • Chef's Knife
  • Cutting board
  • Citrus juicer or reamer
  • Measuring cups and spoons

Ingredients
 
 

Salad Ingredients

  • 2 cups chicken breast cooked and shredded, about 280g
  • ½ medium tomato diced
  • 2 tablespoons red onion finely diced, about 20g
  • 2 tablespoons bell pepper yellow and red, finely diced, about 20g
  • 2 tablespoons fresh cilantro roughly chopped

Dressing Ingredients

  • ½ cup mayonnaise about 120g
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic salt
  • 1 pinch fine sea salt to taste
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper or more to taste
  • 1 medium lime juiced, about 2 tablespoons / 30ml

Instructions
 

  • In a large mixing bowl, combine the mayonnaise, lime juice, ground cumin, garlic salt, salt, black pepper, and cayenne pepper. Whisk until smooth.
    1/2 cup mayonnaise, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic salt, 1 pinch fine sea salt, 1 pinch ground black pepper, 1 pinch cayenne pepper, 1 medium lime
  • Add the shredded chicken breast to the bowl and toss to coat evenly with the dressing.
    2 cups chicken breast
  • Add the diced tomato, red onion, bell pepper, and cilantro. Fold gently until everything is well combined. Taste and adjust salt, pepper, or lime juice as needed.
    1/2 medium tomato, 2 tablespoons red onion, 2 tablespoons bell pepper, 2 tablespoons fresh cilantro
  • Serve immediately on lightly toasted bread, in a soft tortilla wrap, or scooped into crisp romaine lettuce leaves. Refrigerate any leftovers in an airtight container for up to 2 days.

Notes

Storage: Keep in an airtight container in the fridge for up to 2 days. Drain off any pooled liquid and stir before serving leftovers.
Make-Ahead: Prepare the dressing and dice the vegetables up to 24 hours ahead; store separately and combine with the chicken just before serving for the best texture.
Substitution: Swap mayonnaise 1-for-1 with plain full-fat Greek yogurt for a tangier, lighter version — the dressing will be slightly thinner.
Meal Prep Tip: If packing for lunch, keep the filling separate from bread or tortillas until ready to eat — bread soaks through within an hour. Romaine cups hold up the longest (about 30 minutes once filled).
Pro Tip: Dice the vegetables small and uniform (about 1/4-inch pieces) so every forkful gets a balanced hit of crunch, heat, and lime.

Nutrition

Serving: 1servingCalories: 318kcalCarbohydrates: 3gProtein: 22gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 71mgSodium: 532mgPotassium: 262mgFiber: 1gSugar: 1gVitamin A: 342IUVitamin C: 13mgCalcium: 24mgIron: 1mg
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