An exotic blend of tastes which works without too much hassle. I liked it.
Coriander Chicken Salad With Lime Mayonnaise
| Salads And Soups | Low Carb | Low Calorie | Paleo | Chicken Turkey And Pork |
Ingredients
- 240g (2 small) chicken breasts
- 1 tbsp oil
- For the marinade
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp dried coriander
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- For the lime mayonnaise
- 50 ml mayonnaise
- 2 tsp lime juice
- 2 tsp dried coriander
- pinch of salt
- For the salad
- 100 g iceberg lettuce
- 150 g (2 medium) tomatoes
Instructions
Preparation
- Marinate the chicken. (See Step 1)
- Remove the marinated chicken from the fridge 30 minutes before cooking.
- Roughly chop the lettuce.
- Dice the tomatoes.
Method
- Step 1
- Add all the marinating ingredients and the chicken breasts in a bag.
- Make sure the marinade completely covers the chicken breasts.
- Leave to marinate in the fridge for 1 hour.
- Step 2
- Heat the oil in a frying pan on medium heat. (Number 6.).
- Remove the chicken from the marinade and place it into the oil.
- Discard the remaining marinade.
- Fry the chicken for 7 mins on each side.
- The chicken is done when a meat thermometer says 75°C or the juices run clear.
- Remove the chicken, cover and set aside to rest for 5 mins.
- Step 3
- Mix the lettuce and tomato and divide them equally onto two plates.
- Slice the chicken and arrange it on top.
- Step 4
- Combine the mayonnaise with lime juice, coriander and salt.
- Pour equal amounts of lime mayonnaise over each chicken breast.
- Step 5
- Serve.
Alex