Peruvian Chicken Salad
Servings
8Serving size
about 3/4 cupThis recipe can easily be multiplied, makes great leftovers, and is better after it has chilled for at least two hours before serving.
Ingredients
| 2 quart Water |
| 2 tsp.. White wine vinegar |
| 12 ounces Boneless, skinless chicken thighs |
| 2 pepper Jalapeno pepper |
| 1 cup Coriander (cilantro) leaves, raw |
| 2 clove Garlic, raw |
| 2 Tbsp. Reduced fat mayonnaise |
| 1/4 cup Reduced fat sour cream |
| 1 Tbsp. Olive oil |
| 1/2 lime yields Lime juice, raw |
| 1 tsp. Lime zest |
| 1/4 tsp. Salt |
| 4 Large stalk Celery, raw (cut into small dice) |
| 4 large Green onions (thinly sliced crosswise) |
Instructions
When water is almost boiling add the chicken thighs and cook for 10 to 15 minutes.
Remove, let cool for about 20 minutes and place in the refrigerator to chill.
Place the peppers, cilantro, garlic, mayonnaise, sour cream, olive oil, lime juice, lime zest, salt and fresh ground black pepper to taste in a blender and puree until smooth.
Place in the refrigerator to chill.
When the dressing and the chicken are chilled cut the chicken into 1/4 inch dice.
Place the chicken and the dressing in a bowl along with the celery and green onions.
Fold together well.
Serve.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.
Recipe Notes
This Peruvian Green Sauce goes well on almost anything. It is amazingly versatile and repurposing it in a chicken salad is a great example of using extra of a recipe for other purposes. Try the sauce as a sandwich spread, as well.