Best 8 Chicken Salad With Cilantro And Ginger Recipes

Indulge in a culinary journey with our tantalizing collection of chicken salad recipes, each infused with unique flavors to tantalize your taste buds. Embark on a flavor adventure with our signature Chicken Salad with Cilantro and Ginger, a harmonious blend of savory chicken, refreshing cilantro, and a hint of zesty ginger. For a delightful twist, try our Thai-Inspired Chicken Salad, a vibrant fusion of sweet, sour, and spicy notes. If you prefer a classic touch, our Traditional Chicken Salad offers a timeless combination of creamy mayonnaise, tender chicken, and crisp celery. Craving a lighter option? Our Greek Yogurt Chicken Salad provides a healthy twist with tangy Greek yogurt and a medley of fresh herbs. And for a touch of Mediterranean flair, our Mediterranean Chicken Salad combines succulent chicken with sun-dried tomatoes, Kalamata olives, and a zesty lemon dressing. With each recipe carefully crafted to deliver a distinct taste experience, our chicken salad collection promises to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

CILANTRO CHICKEN SALAD

Cilantro Chicken Salad image

This easy chicken salad recipe is made with scallions, cilantro with a hint of lime. It's a tasty twist on traditional chicken salad with some Latin flavor!

Provided by Gina

Categories Lunch

Time 15m

Number Of Ingredients 10

Ingredients

7 oz cooked chicken breast (shredded or diced)
2 tbsp light mayonnaise (full fat for Keto)
1 small scallion (chopped)
2 tsp lime juice
2 tbsp chopped cilantro
kosher salt and pepper
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/8 teaspoon chile powder
low sodium chicken broth (check labels for Keto or use bullion)

Steps:

Combine cooked chicken, mayonnaise, scallions, lime juice, and cilantro.
Season to taste with salt, pepper, garlic powder, cumin, and chile powder.
Add a little chicken broth if chicken seams too dry, 1 tbsp at a time.

Nutrition Facts : ServingSize 1 /2, Calories 160.5 kcal, Carbohydrate 3 g, Protein 23 g, Fat 6 g, Fiber 0.5 g, SaturatedFat 0.5 g, Cholesterol 61.5 mg, Sodium 151.5 mg, Sugar 1 g

GINGER CHICKEN SALAD SUPREME

Ginger Chicken Salad Supreme image

This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!

Provided by LynnNM

Categories Salad

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups cubed cooked chicken breast
¾ cup seedless green grapes, halved
½ cup chopped celery
½ cup chopped pecans
¼ cup minced fresh parsley
½ cup mayonnaise
¼ cup sour cream
¾ teaspoon freshly grated ginger
⅛ teaspoon ground white pepper

Steps:

Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 6.3 g, Cholesterol 46.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 4.1 g

DELICIOUS CILANTRO CHICKEN SALAD

Delicious Cilantro Chicken Salad image

This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.

Provided by matchin

Categories Salad

Time 1h25m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, or more as needed
2 pounds skinless, boneless chicken breasts, or more to taste, cut into bite-sized pieces
1 teaspoon garlic powder, plus more to taste
kosher salt and ground black pepper to taste
1 pinch poultry seasoning, or more to taste
1 cup chopped celery
1 cup red onion, chopped
¼ cup slivered almonds, or to taste
3 tablespoons mayonnaise, or to taste
2 squeezes lime juice, or to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro, or more to taste

Steps:

Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl.
Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry.
Cover and refrigerate for about 1 hour. Serve chilled.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 3.2 g, Cholesterol 53.3 mg, Fat 9.7 g, Fiber 0.9 g, Protein 19.9 g, SaturatedFat 1.6 g, Sodium 98.1 mg, Sugar 1.2 g

GINGER CHICKEN WITH CRISP NAPA SALAD

Ginger Chicken With Crisp Napa Salad image

Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.

Provided by Yewande Komolafe

Categories dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts (about 6 ounces each), patted dry
Kosher salt
2 tablespoons finely grated ginger (from a 2-inch piece)
1 garlic clove, finely grated
¼ cup chopped fresh cilantro
½ teaspoon ground cayenne
6 tablespoons neutral oil, such as grape seed or canola
1 lime
½ small head napa cabbage, cut lengthwise (about 1 pound)
1 seedless cucumber (Persian or English), thinly sliced
½ cup sliced chives (1/2-inch lengths)
½ cup mint leaves
2 tablespoons rice vinegar, distilled white vinegar or apple cider vinegar

Steps:

Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.
In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.
Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.
Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.
Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken.

ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO

Asian Noodle Salad with Chicken and Cilantro image

Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 30m

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature
1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions
1 English cucumber, cut into 3-inch sticks
2 cups fresh cilantro leaves

Steps:

In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Nutrition Facts : Calories 608 g, Fat 14 g, Fiber 1 g, Protein 42 g

BEST CHICKEN SALAD EVER

Best Chicken Salad Ever image

This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.

Provided by pepper

Categories Salad

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 (5 ounce) can chunk chicken, drained and flaked
1 large apple, cored and diced
⅔ cup raisins
½ stalk celery, chopped
½ cup chopped pecans
3 tablespoons plain fat-free Greek yogurt
1 teaspoon sweet pickle relish
salt and ground black pepper to taste

Steps:

Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper.
Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 19.6 g, Cholesterol 14.7 mg, Fat 8.6 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 133.4 mg, Sugar 14.2 g

CILANTRO CHICKEN WITH GINGER

Cilantro Chicken With Ginger image

This recipe comes from the little info card packed with the cilantro. It calls for skin on chicken legs, but you do what you use what you want. It is baked one and a half hours in the oven.

Provided by threeovens

Categories Chicken Thigh & Leg

Time 1h40m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon fresh ginger, grated
6 chicken legs
1/2 cup fresh cilantro, minced
1 tablespoon fresh jalapeno pepper, minced
6 garlic cloves, whole, unpeeled
2 tablespoons olive oil
1/4 cup soy sauce

Steps:

Preheat oven to 425 degrees F.
Combine olive oil, soy sauce, ginger, cilantro and jalapeno in a small bowl.
Place chicken legs in a single layer in a baking dish; pour mixture over chicken and turn to coat.
Place garlic cloves between the chicken in the baking dish; add 1/4 cup water and cover with aluminum foil.
Cook in oven for 1.5 hours; remove foil for the last 10 minutes of cooking to crisp the skin.
The garlic should have roasted and can be squeezed over the chicken if desired.

CHICKEN SALAD WITH CILANTRO AND GINGER

Chicken Salad with Cilantro and Ginger image

Provided by Elnora Shick

Categories Salad Chicken Ginger Leafy Green Herb Sauté Bon Appétit San Francisco California

Yield Serves 4

Number Of Ingredients 14

Ingredients

1/2 cup soy sauce
1/4 cup oriental sesame oil*
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
1 pound skinless boneless chicken breast halves
2 tablespoons vegetable oil
1/2 teaspoon chili oil*
1 head romaine lettuce, torn into bite-size pieces
1/2 cup fresh cilantro leaves
1/2 red onion, thinly sliced
1 large ripe tomato, sliced
1/4 cup sesame seeds, toasted
1/4 cup slivered almonds, toasted
*Available at specialty foods stores, oriental markets and in the oriental section of some supermarkets.

Steps:

Combine soy sauce, oriental sesame oil, vinegar and ginger in small bowl. Cut chicken crosswise into 1/4-inch-wide strips. Place chicken in medium bowl. Mix in 1/4 cup of soy mixture. Let chicken marinate 30 minutes.
Heat vegetable oil and chili oil in heavy large skillet over medium heat. Add chicken to skillet and cook until springy to touch, stirring constantly, about 2 minutes. Transfer chicken to plate and cool.
Combine lettuce, cilantro, onion and tomato in large bowl and arrange on platter. Top mixture with chicken. Sprinkle salad with sesame seeds and almonds. Spoon some soy mixture over chicken salad. Serve, passing remaining soy mixture separately.

Tips:

Select the Right Chicken: Choose fresh, boneless, and skinless chicken breasts for the best results.
Poach the Chicken Perfectly: Bring water to a simmer in a large saucepan, add the chicken, and cook over low heat until the internal temperature reaches 165°F (74°C). This method ensures tender and juicy chicken.
Shred the Chicken Efficiently: Once cooked, shred the chicken using two forks or a meat shredder. This technique ensures even and consistent shreds.
Use Fresh Herbs and Spices: Fresh cilantro and ginger add vibrant flavors to the salad. Finely chop them to release their aromatic oils.
Balance the Dressing: The dressing is a key component of this salad. Adjust the proportions of mayonnaise, sour cream, and lime juice to achieve a creamy and tangy balance.
Add Crunchy Elements: For added texture and crunch, incorporate celery, red onion, and toasted almonds into the salad.
Chill Before Serving: Refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to firm up slightly.

Conclusion:

This delightful chicken salad with cilantro and ginger offers a refreshing and flavorful twist on a classic dish. With its tender chicken, vibrant herbs, and balanced dressing, it's sure to be a hit at your next gathering. Enjoy it as a sandwich filling, a salad topping, or even as a dip with crackers. Experiment with different variations, such as adding diced avocado or roasted red peppers, to create your own unique chicken salad masterpiece. So next time you're looking for a quick and easy meal that's packed with flavor, give this chicken salad recipe a try!