Chicken salad

A really nice way to chow down those chicken breasts that I stole from Coconut & Lime. The way I make it, it clocks in at abouit 500kcal, 64g protein, 28g fat, 33g carbs, 4g fiber. It also makes an easy packed lunch. I don’t include measurements because I like to make them up as I go, to meet my intake for that day. Play around with it. You’ll need:


  • Chicken breast
  • Sour cream
  • yoghurt
  • mustard
  • lemon juice
  • carrots
  • onion
  • Cilantro (if you can get it fresh you’re in for something good)
  • salt and pepper
  • (mini-)tortilla

Wrap the chicken breast in aluminium foil and bake in the oven for about half an hour. The aluminium foil will ensure that the chicken cooks in its own juices and stays nice and moist. Let it cool.

Mix the sour cream, the yoghurt, the mustard, and lemon juice together. Don’t skip the mustard. I hate mustard myself, but have a tube of the stuff just for this recipe.


Add a finely chopped carrot and a good amount of onion.


Shred the chicken with your hands and give it a quick salt ‘n pepper seasoning. Don’t skimp on the salt. What are you, some kind of health freak?


Mix the chicken with the sauce, making sure all the chicken gets coated in the sauce.

If you have some fresh cilantro or parsley, sprinkle it though the salad. Fresh herbs are full of win.



Grab a tortilla (warm or cold), and fill it up with chickeny goodness. Yum!


You can vary the flavoring, of course. My boyfriend likes it with a lot of curry and kurkuma mixed into the sauce. You can add different herbs (cumin, oregano, ..) or different veggies. Enjoy!


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