Warm Chicken Salad with Coriander Dressing Recipe
Warm Chicken Salad with Coriander Dressing Notes
This recipe comes from our good friends at World Kitchen, Judith Dunbar Hines and Rick Delby a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago. They adapted it from: Cooking with Herbs & Spices, Hermes House pub.
- 1/2 cup lemon juice
- 2 tablespoons whole grain mustard
- 1 cup virgin olive oil
- 1/3 cup sesame seeds
- 2 teaspoons coriander seeds, crushed
- 4 boneless, skinless chicken breasts, cooked and sliced very thinly
- 6 slices cooked bacon, drained and crumbled
- 6 cups mixed baby lettuce leaves
- 1 large carrot, cut into small julienne strips and blanched
Serves / Yields
Combine the dressing ingredients in a small bowl or tightly lidded jar and whisk or shake to mix well. Put uncooked chicken breasts into a zip-lick bag and add half of the dressing, Allow to marinate at room temperature for 1/2 hour or in the refrigerator up to one day. Set aside the remaining dressing,. Cook, drain, and crumble the bacon and set aside. Cut carrots, cooking boiling water, 1 minute, and then ”shock” with ice to cool. Drain and set aside. Clean lettuces, dry and set aside (or chill in refrigerator, wrapped in paper towels.) When ready to serve, quickly sauté chicken in a non-stick pan over medium heat about three minutes per side, or until cooked through and lightly browned. Add salt and pepper to taste just before removing from the pan. Discard any marinade remaining in the bag. While chicken cooks, toss lettuces with the remaining dressing, reserving just a bit for a final “drizzle”, and place on serving plates. Add the crumbled bacon and the carrot. When chicken is cooked, slice very thinly and arrange in fans over the greens. Drizzle the remainder of the dressing over the chicken and serve immediately.
The warm chicken and the cool lettuce makes a delicious contrast…also notice the flavor change of the dressing after it has been allowed to set for 1/2 an hour.
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