Cilantro lime chicken salad


This delicious salad is inspired by Mexican flavours.  I needed something to remind me of somewhere hot while I’m being tortured by this long Canadian winter.  After going for nearly two weeks with very little carbs, these sweet potatos are a welcome treat.  Only to be eaten after 4:00PM, this salad is a great dinner option.

chicken salad

You’ll have to excuse the quality of the image.  I’m brand spanking new to food photography.  I’m new to any kind of photography for that matter.  But the dish itself was delicious, satisfying and helped to lift my mood because it has some feel-good carbs.  So here we go:

Ingredients and instructions:

Makes 4 servings.


  • 1/4 cup Mayo (see recipe below)
  • juice of 1 lime
  • 1 tbsp apple cider vinegar
  • salt and pepper to taste

To make: mix all ingredients in a bowl. Season to taste.


***I don’t use store-bought mayonnaise because there’s sugar in it.  No matter which one.  I’ve looked at all the labels.  The key here, is to avoid sugar.  So here is one way to avoid sugar.

  • 1 egg
  • 1 cup oil (I used extra-virgin olive)
  • 2 tsp mustard powder
  • juice of 1 lemon

To make: blend egg, mustard and lemon in a food processor.  Keep the processor whizzing away until it’s frothy. Starting a few drops at a time, blend in oil.  Drizzle oil into the food processor very slowly!!!  Once all oil is incorporated, it should come together and look like a thick, yellow mayonnaise.  Keep the rest to make deviled eggs or to make a dip for veggies.


  • 2 Chicken breasts
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • salt
  • pepper
  • 1 tbsp coconut oil

To make: preheat oven to 350 degrees. In a pan on the stove-top, melt 1 tbsp coconut oil. Season breasts with the remaining ingredients. Sear breasts in a very hot pan.  Once the outside is brown on both sides, put the pan into the oven (if oven proof) or transfer chicken to a pan and put in the oven until cooked through (10 minutes??).  Once completed, let rest for a bit and then slice.

Sweet Potato:

  • 2 sweet potatoes, peeled and chopped to 2cm cubes (roughly – doesn’t have to be perfect)
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • salt
  • pepper
  • 1 tbsp coconut oil

To make: preheat oven to 400 degrees.  Toss potatoes with the remaining ingredients. Put on a baking sheet and put into the oven for approximately 20 minutes.  When done, they should be starting to brown and they should be nice and soft in the middle.


  • 1 cup chopped coriander
  • 1 cup chopped kale
  • 1 cup chopped cabbage
  • 1 avocado, chopped with juice of lime squeezed over it to prevent it from turning brown

To make:  Combine all ingredients in same bowl that dressing was made in.  Coat with dressing.

Feel free to double up on all of the salad items (except avocado) if you want to have a little more bulk to the meal.


Plate the salad, then add in chicken and potatoes.  Squeeze a generous amount of lime juice over everything.  Yummy!

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