Coriander Chicken With Tomato Corn Salad Recipes

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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.

LIME AND CORIANDER MARINATED CHICKEN



Lime and Coriander Marinated Chicken image

We have one of those electric table-top grills which we often get out for informal parties. It means you can put out a selection of different types of meats and people can cook it the way they like it. It's sociable and fun, and easy with a couple of side dishes of salad, potatoes, pasta, rice, or whatever you fancy. I made this marinade up yesterday to jazz up the chicken breasts I had, and it was delish. Lovely and moist with a nice flavour.

Provided by Snowbunny Andorra

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

2 chicken breasts
1 lime, juiced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon salt
100 ml olive oil
handful fresh coriander, chopped

Steps:

  • Slice the chicken into bite-sized pieces (I prefer strips like goujons rather than cubes).
  • In a bowl, mix all the ingredients together and add the chicken.
  • Leave to stand for at least one hour, stirring occasionally.
  • Heat your grill and cook each piece for a couple of minutes, until cooked through.

GRILLED CHICKEN WITH TOMATOES AND CORN



Grilled Chicken With Tomatoes and Corn image

While you could rest grilled chicken on a cutting board to ensure the juices don't run out of the meat when it's sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and red onion. The seasoned drippings act as a no-effort warm dressing, bolstering the flavor of the vegetables and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice mix that typically includes dried oregano, garlic, onion, cumin and ground chiles, for complex flavor with minimal effort. Fresh oregano, while optional, emphasizes the herbs in the chili powder. Use this technique of resting grilled proteins on fresh produce for many summer dinners: pork chops on peaches, steak on chopped scallions and ginger, sausages on radicchio and halloumi on citrus.

Provided by Ali Slagle

Categories     dinner, easy, quick, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds boneless, skinless chicken thighs, patted dry
3 tablespoons extra-virgin olive oil, plus more for greasing the grill grates
1 tablespoon chili powder
Kosher salt (such as Diamond Crystal)
1 1/2 pounds large ripe tomatoes, thinly sliced
1 ear of corn, kernels cut from the cob (about 1 cup kernels)
1 small red onion, thinly sliced
1 tablespoon fresh oregano leaves (optional)

Steps:

  • Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
  • On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
  • When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
  • Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.

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