Warm Chicken And Coriander Salad Recipes

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CLASSIC CHICKEN CAESAR SALAD



Classic Chicken Caesar Salad image

A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 10m

Yield 4

Number Of Ingredients 5

6 cups tightly packed chopped romaine lettuce
1 pound cooked boneless skinless chicken breasts, cut into strips
½ cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese
½ cup seasoned croutons
¼ cup KRAFT Creamy Caesar Dressing

Steps:

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

Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g

WARM HERBED CORIANDER RICE SALAD



Warm Herbed Coriander Rice Salad image

Provided by Ruth Cousineau

Categories     Herb     Side     Pecan     Zucchini     Healthy     Party     Potluck     Brown Rice     Coriander     Cumin     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 cup long-grain brown basmati rice, rinsed
1 3/4 cups cold water
3 tablespoons vegetable oil, divided
1 tablespoon coriander seeds, slightly crushed
1/2 teaspoon cumin seeds, slightly crushed
3 garlic cloves, minced
2 medium zucchini (1 1/4 pound), cut into 1/2-inch pieces
1/2 cup chopped mixed herbs such as cilantro, parsley, and mint
1 tablespoon fresh lemon juice
1/2 cup pecans (2 ounces), toasted and coarsely chopped

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



Chicken With Coriander image

Provided by Marian Burros

Categories     dinner, main course

Time 35m

Yield 2 servings

Number Of Ingredients 7

6 chicken thighs
2 tablespoons butter
2 large onions, sliced thin
1 1/2 tablespoons finely chopped fresh coriander
1 8-ounce can tomato puree
1 1/2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper to taste

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.

Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 50 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 28 grams, Sodium 1530 milligrams, Sugar 9 grams, TransFat 1 gram

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

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

VIETNAMESE WARM CHICKEN SALAD



Vietnamese Warm Chicken Salad image

The original version came from my 'Essential Asian cookbook', It is full of flavour with a refreshing crunch with every bite.

Provided by Gidget

Categories     Chicken

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 18

600 g chicken thighs or 600 g chicken breast fillets
4 tablespoons hoisin sauce
1 cup of thinly sliced celery
2 medium carrots, grated
1 cup cabbage, finely shredded
1 small onion, sliced finely
3 tablespoons fresh coriander leaves
3 tablespoons of fresh mint, finely shredded
3 tablespoons caster sugar
2 tablespoons water
1 tablespoon fish sauce
1 teaspoon of crushed garlic
2 tablespoons white vinegar
1 red chili pepper, seeded and finely chopped
2 tablespoons peanut oil
1 1/2 teaspoons of chopped garlic
1/3 cup unsalted peanuts, finely chopped
1 tablespoon soft brown sugar

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.

Nutrition Facts : Calories 1148.5, Fat 74.3, SaturatedFat 17.9, Cholesterol 252.9, Sodium 1541.6, Carbohydrate 62.1, Fiber 7.1, Sugar 42.2, Protein 59.7

CORIANDER CHICKEN WITH TOMATO CORN SALAD



Coriander Chicken With Tomato Corn Salad image

Make and share this Coriander Chicken With Tomato Corn Salad recipe from Food.com.

Provided by appleydapply

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 1/2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
4 boneless skinless chicken breast halves (6-ounces each)
2 cups cherry tomatoes, halved
1/4 cup sliced green onion top
2 tablespoons thinly sliced fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup corn kernel (from a 7 oz can, or frozen, or fresh)

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



Smoked Chicken Salad With Fresh Coriander image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 25m

Yield 6 servings

Number Of Ingredients 11

1 tablespoon Dijon mustard
4 tablespoons sherry vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 sweet red peppers, seeded, cored and slivered
1 green pepper, seeded, cored and slivered
1/2 red onion, sliced paper-thin
1 tablespoon minced scallions
1 teaspoon minced fresh chili pepper
2 smoked chicken breasts, skinned and slivered
1/4 cup fresh coriander leaves, coarsely chopped

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.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 14 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 359 milligrams, Sugar 3 grams, TransFat 0 grams

WARM CHICKEN AND CORIANDER SALAD



WARM CHICKEN AND CORIANDER SALAD image

Categories     Chicken     Vegetable     Fry

Yield 4

Number Of Ingredients 5

1 Tbsp. oil, 1/4 C. slivered almonds, 2 boneless,skinless, chicken breasts sliced, or 6 chicken thighs sliced. 1/2 C. chopped fresh corriander, 1 red pepper, chopped, 2 sticks celery, chopped,12 cherry tomatoes, halved, 1 avacado,chopped, 3 green shallots, chopped.
Dressing
1/3 C. Mayonnaise
1/3 C. Sour cream
2 Tbsp. Lemon juice

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.

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