Coriander Chicken Salad Recipe - Cooking Index
Coriander Chicken Salad Recipe - Cooking Index
| 1 cup | Coriander - chopped | |
| 3 | Scallions - (including tops), minced | |
| 2 | Chicken breasts - boneless | |
| Skinless | ||
| 3 tablespoons | Butter or margarine | |
| 1/4 cup | Sesame seeds - toasted | |
| Garlic clove - minced | ||
| 1/2 x | Iceberg lettuce - shredded | |
| Sesame Dressing | ||
| 1 tablespoon | Dry mustard | |
| 1 tablespoon | - water | |
| 1/2 cup | Sesame oil | |
| 1/2 cup | Salad oil | |
| 1/4 cup | Soy sauce | |
| 3 teaspoons | Sugar | |
| 1 tablespoon | Lemon juice | |
| 1/4 teaspoon | Chinese 5-spice powder |
Cut chicken into strips (optional: soak in soy sauce for one hour). Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator.
Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesame dressing (see below). Serve over a bed of shredded lettuce.
DRESSING: Make a paste of mustard and water. Blend in other ingredients until homogeneous. Optional: let dressing sit at room temperature over night to get well-blended mixture (but it tastes fine freshly made, too)
Source:
Jeff Smith
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.