Mojo Rising
Shredded Chicken Salad Tossed in Bahamian Citrus Mojo
40 minutes
Serves 4
LunchCaribbeanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Let’s take a Caribbean lunch break! This Bahamian chicken salad is all about juicy poached chicken, bright veggies, and a citrus mojo that practically does the salsa on your taste buds. Bonus: you’ll learn how gentle poaching keeps white meat chicken softer than your favorite beach towel.
Ingredients
Yield
4
Instructions
- 01Place the chicken breasts in a high-sided saucepan and add water, kosher salt, bay leaf, and peppercorns. Bring just to a simmer over medium heat, then immediately reduce to low and cover. Poach gently for 14-18 minutes until chicken is just cooked through.
- 02Use tongs to transfer cooked chicken to a plate. Let rest for 10 minutes before shredding with two forks into bite-sized pieces.
- 03While the chicken cools, combine scallions, scotch bonnet, red bell pepper, and cucumber in a large mixing bowl.
- 04In a separate bowl or measuring cup, whisk together orange juice, lime juice, lime zest, olive oil, cilantro, mint, sugar, and garlic until emulsified.
- 05Add shredded chicken to the bowl with the vegetables. Pour over the citrus mojo dressing and toss until everything is evenly coated.
- 06Season with additional salt and black pepper to taste. Chill for at least 15 minutes before serving for best flavor.
- 07Serve mounded on a platter or in individual bowls, garnished with extra herbs if desired.
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