High-Protein Cranberry Chicken Salsa
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: High-Protein
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or finely diced
- 1 cup fresh cranberries, pulsed in a food processor (or 1/2 cup dried cranberries)
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or agave nectar
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Start by finely dicing your red onion and mincing the jalapeño. If you are using fresh cranberries, give them a quick pulse in a food processor until they are coarsely chopped but not pureed. Chop the fresh cilantro finely to ensure the flavor is distributed evenly throughout the salsa.
- In a small mixing bowl, whisk together the fresh lime juice, honey, sea salt, and black pepper. This simple dressing will act as the flavor binder for the salsa, balancing the acidity of the lime with the sweetness of the honey.
- In a large mixing bowl, combine the shredded chicken, chopped cranberries, diced onion, jalapeño, and cilantro. Pour the dressing over the mixture and toss thoroughly until every piece of chicken is well-coated with the vibrant salsa ingredients.
- While you can eat this immediately, it tastes even better if you let it sit in the refrigerator for about 10 to 15 minutes. This allows the flavors to meld together and the cranberries to slightly soften. Give it one final toss before serving.