Best 8 Warm Chicken And Coriander Salad Recipes

CLASSIC CHICKEN CAESAR SALAD

Steps:

• Cover 4 plates with lettuce.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving.

WARM HERBED CORIANDER RICE SALAD

Steps:

• Bring rice and water to a boil with 1 tablespoon oil and 1/2 teaspoon salt in a 2-quart heavy saucepan. Cover and cook over low heat until water is absorbed and rice is tender, about 50 minutes. Let stand, covered, 10 minutes, then transfer to a shallow baking pan and cool to warm.
• While rice is standing, cook coriander and cumin seeds in remaining 2 tablespoons oil in 12-inch heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, 1 to 2 minutes. Add garlic, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until zucchini is crisp-tender, 5 to 7 minutes. Toss zucchini mixture with rice, herbs, lemon juice, pecans, and salt and pepper to taste.

CHICKEN WITH CORIANDER

Steps:

• In medium frying pan heat butter and saute chicken until it is golden on both sides.
• Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
• Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.

DELICIOUS CILANTRO CHICKEN SALAD

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.

VIETNAMESE WARM CHICKEN SALAD

Steps:

• Marinate chicken in Hoisin sauce for at least 2 hours.
• Then grill or BBQ until cooked.
• Slice chicken into long thin strips.
• Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl.
• To make dressing put all ingredients into a jar and shake until sugar is dissolved.
• To make topping: Heat oil in a fry pan or wok, add garlic and stir-fry until golden, then stir in peanuts and sugar.
• Pour dressing over salad mixture and toss to combine, Place chicken salad on a serving plate and sprinkle with peanut mixture.

CORIANDER CHICKEN WITH TOMATO CORN SALAD

Steps:

• To prepare the chicken:.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken.
• Add chicken to pan; cook 5 minutes on each side or until done.
• To prepare salad:.
• Combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.

SMOKED CHICKEN SALAD WITH FRESH CORIANDER

Steps:

• Beat the mustard and vinegar together in a salad bowl. Beat in the olive oil. Season the dressing to taste.
• Add the peppers, onion, scallions and chili pepper and mix.
• Add the chicken and toss all the ingredients together. Just before serving, fold in the coriander.

WARM CHICKEN AND CORIANDER SALAD

Steps:

• Heat oil in pan, add nuts, stir-fry until light brown, remove from pan. Reheat oil, add chicken, cook, stirring until tender, drain on paper towel. In large salad bowl combine nuts and chicken, coriander, pepper, celery, and dressing, gently stir in tomatoes, avacado and shallots.