Warm Chicken And Coriander Salad Recipes
WARM CHICKEN AND MANGO SALAD
Spicy chicken and mangoes are mixed with a tangy dressing and served over romaine lettuce.
Provided by dakota kelly
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a small bowl, blend vanilla yogurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander, and paprika.
- Heat olive oil in a medium skillet over medium heat. Place chicken, ginger, and garlic in the skillet. Cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
- Mix mango, red bell pepper, and green onions into the skillet. Cook about 5 minutes, until pepper is tender and mangoes are heated through. Stir in the vanilla yogurt mixture. Spoon over romaine lettuce to serve.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 29.9 g, Cholesterol 69.5 mg, Fat 4.3 g, Fiber 5.2 g, Protein 30.8 g, SaturatedFat 0.8 g, Sodium 165.1 mg, Sugar 20.6 g
THAI STYLE WARM CHICKEN SALAD WITH CHILLI, MINT & LIME
This is a fabulous recipe which is very quick to put together and even quicker to eat! It's been in the recipe folder on my computer for a while so I can't remember where it originally came from. I have actually added a few salad leaves in the past so feel free to play around with it.
Provided by HappyBunny
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
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.
HOT CHICKEN SALAD
This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.
Provided by Naz Deravian
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees with a rack positioned in the center.
- Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
- Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
- Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.
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.
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- Mix together the marinade ingredients and place half of the marinade in a bowl with the chicken breasts (reserve the rest). Stir and cover, then place in the fridge to marinade for 30 minutes.
- Heat a griddle plate or pan and brush with oil. Place the chicken on the griddle (discarding this marinade). Spoon half of the reserved marinade onto the chicken and cook for 5-6 minutes, then turn over and spoon on the rest of the marinade. Cook for a further 5-6 minutes until the chicken is no longer pink in the middle. Remove from the heat and leave to rest on a chopping board.
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- 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.
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5/5 (3)Total Time 20 minsCategory SaladCalories 498 per serving
- Heat coconut oil (or olive oil) in a large frying pan over medium-high heat. Once hot, add the chicken slices and cook for 4-5minutes on each side, until golden brown. Remove and rest for a few minutes.
- Prepare the salad ingredients and whisk together the salad dressing. Toss the salad (except for avocado) with the dressing and divide between two bowls. Top with a few slices of chicken each and sliced avocado.
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From chinasichuanfood.com
5/5 (1)Total Time 20 minsCategory SaladCalories 167 per serving
- Add all the seasonings in and mix well. Wait for several minutes and top with some red oil for decoration before serving.
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