- 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
- 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.
- 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.
05/20/2018
recipepes.com
Cilantro Chicken Salad, recipe
PT15M
PT1H
5
455 calories
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