Coriander Chicken With Tomato Corn Salad Food

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.

ROASTED CORN AND CHICKPEA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
• Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.

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. Nutritional Information Calories: 296 (23% from fat) Fat: 7.4g (sat 1.3g,mono 4g,poly 1.1g) Protein: 42g Carbohydrate: 14.7g Fiber: 3.6g Cholesterol: 99mg Iron: 3.6mg Sodium: 664mg Calcium: 111mg David Bonom and Cynthia De Persio, Cooking Light, NOVEMBER 2003

CORN PASTA WITH SUN-DRIED TOMATOES

Steps:

• In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
• Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
• Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

SWEET CORN AND TOMATO SALAD WITH FRESH CILANTRO

Steps:

• Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)

TOMATO, CUCUMBER & CORIANDER SALAD

Steps:

• Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don't season until just before serving

MEXICAN-STYLE CORN SALAD

Steps:

• Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

FARMER'S MARKET CORN TOSS

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
• Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

CRUNCHY CORONATION CHICKEN SALAD

Steps:

• Toss the chicken breasts with the curry powder and 1 tbsp of the oil. Heat a large non-stick pan and cook the chicken for 5-6 mins on each side until golden and cooked through, then cut into strips.
• Whisk together the remaining oil and mango chutney with a good squeeze of lemon juice. Then, in a large bowl, toss with the cucumber, watercress, chicken and most of the flaked almonds. Divide between two bowls, scatter with the rest of the almonds, and enjoy with some crusty bread on the side.