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Coriander and Lime Chicken Salad

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Coriander and chicken salad

Coriander and chicken salad

This coriander and lime chicken salad is one I make all the time. It can literally be prepared in minutes so it’s a good recipe for a quick lunch. The only thing you need is a good blender or food processor for the dressing.

I purchased all of the ingredients from Aldi so you won’t have any problems finding what you need. This recipe is part of a series of summertime recipes I’m posting for a collaboration I am doing with Aldi UK this summer.

Sometimes I coat the chicken with garam masala for cooking. Other times I simply dust the chicken breasts with a little salt and pepper. The real flavour in this dish comes from the coriander and lime dressing.

Coriander and lime chicken salad is also the perfect starter course for your next curry night. For that matter, it goes well with almost any cuisine.

Making chicken salad

Frying the chicken breasts.

Making chicken salad

The prepared salad dressing.

Making chicken salad

Chicken cut and ready to mix with the dressing.

Coriander and lime chicken salad

The balsamic glaze is a nice touch.

Yield: 2

Coriander and Lime Chicken Salad

Coriander and Lime Chicken Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 chicken breasts
  • 2 tablespoons vegetable oil
  • 1 teaspoon garam masala (optional)
  • 1 bunch fresh chopped coriander (An Aldi bag of coriander will work perfectly)
  • 1 green chilli pepper (optional)
  • Juice of two limes
  • 3 tablespoons mayonnaise
  • Olive oil (as needed)
  • Salt and pepper to taste
  • Balsamic glaze
  • Salad greens of your choice

Instructions

  1. Dust your chicken breasts with just a little garam masala or salt and pepper.
  2. Heat a frying pan over medium heat and add the vegetable oil.
  3. When hot, place the chicken breasts in the oil and fry until cooked through. Turn regularly.
  4. Meanwhile, make your dressing.
  5. Place the coriander, lime juice, chilli (if using) and mayonnaise in a blender and blend until you have a smooth dressing. Depending on the blender you are using, you might need to add a little olive oil to get it to blend.
  6. Season with salt and pepper to taste
  7. When the chicken is cooked through, cut it into bite sized chunks and allow to cool.
  8. Then, mix the dressing with the chicken pieces. Use immediately or cover and place in the fridge for about half an hour.
  9. When ready to plate up, coat your salad greens with a little olive oil.
  10. Place the salad greens on a plate and top with the chicken salad. I like to squeeze a few drops of Aldi’s balsamic glaze around the plate.

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Coriander and lime chicken salad

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Aldi is a sponsor of my blog. All of the ingredients in this dish came from Aldi and they were perfect as always. I received payment for this recipe. All opinions are my own.

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