Meal Type: Lunch

Prep Time: 60 min.

Cooking Time: 10 min.

Total Time: 1 hours and 10 min.

Cook Method: Stove

Cuisine: Indian

     Serving Size: 4 1 2 4 8 16 - Change

Date Added: March 05, 2011

A very simple and pure salad. The coriander and mint complement each other, and the spicy chicken, beautifully. This dish would work equally well with prawns, and the coriander and mint could be substituted for a range of different herbs.

1. Cut chicken into strips (optional: soak in soy sauce for one hour).

2. Fry chicken in butter and garlic until brown.

3. Reduce heat and simmer until done. Cool in the refrigerator.

4. Toss cooled chicken with coriander, sesame seeds and scallions.

5. Toss in sesame dressing (see below). Serve over a bed of shredded lettuce.

6. DRESSING: Make a paste of mustard and water.

7. Blend in other ingredients until homogeneous.

Adding Comment...

Comment submitted for approval, it will be posted shortly.

Dietary Notes:

This Coriander Chicken Salad recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Using a virtual pantry we are able to tell you the number of ingredients you already have for each recipe.

In order to save your pantry for the next time you visit, either Login or Register.