Warm Chicken And Coriander Salad Food

HOT CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
• Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

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.

WARM CHICKEN SALAD

Steps:

• Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate.
• Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften.
• Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates.
• Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve.

CHINESE CORIANDER SALAD

Steps:

• Wash coriander cut into small sections.
• Place coriander with shredded red onion in a salad bowl.
• Add all the seasonings in and mix well. Wait for several minutes and top with some red oil for decoration before serving.

THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME

Steps:

• Heat the grill; Brush the chicken with vegetable oil and grill until cooked through; Let it rest for five minutes and then slice thinly.
• For the dressing, whisk the lime juice, fish sauce, sesame oil, and sugar until the sugar dissolves; Add the sliced shallots, chilli and spring onions and toss together.
• Tear the mint and coriander leaves and lightly toss with the chicken, salt and pepper.
• At the last minute, add the dressing to the chicken and toss lightly; Arrange it on plates, scatter with peanuts and serve with lime wedges.

WARM THAI CHICKEN & NOODLE SALAD

Steps:

• Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
• Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
• Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
• Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

THAI GRILLED CHICKEN SALAD

Steps:

• Mix the marinade ingredients together in a cup except for the pepper. Slather over chicken, ensuring all parts are equally covered with marinade. Then sprinkle ground pepper all over the chicken's surface.
• Allow chicken to marinate in the refrigerator for at least 10 to 15 minutes (or up to 24 hours).
• If using the oven: Set oven to broil and place chicken on a broiling pan or a foil-lined baking sheet (turn out the sides of the foil to prevent juices from spilling into the oven).
• Place chicken on the second-to-highest rung of your oven, allowing it to cook 5 minutes each side, then turning.
• Continue broiling and turning until cooked (chicken will be lightly charred around the edges). Use the leftover marinade to baste chicken the first time you turn it.
• If using a grill: Place chicken over a hot grill and cook until well done. Use leftover marinade to baste chicken when you turn it the first time.
• To make the dressing: place water, lemongrass, and lime leaf strips in a saucepan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavor of the lime leaf or zest). Remove from heat.
• Add the rest of the dressing ingredients and mix well.
• Taste the dressing. It should be tangy, or a balance of salty, sweet, spicy, and sour. Adjust it to your taste by adding more fish sauce if not flavorful or salty enough, more lime juice if too salty or sweet, more sugar if too sour, or more chili sauce if not spicy enough for your taste.
• Toss the salad with the dressing. Portion out the salad among individual plates, and top with the fresh herbs, then strips of the hot chicken.
• Serve immediately, while the chicken is still warm.

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.