Chicken, Seed and Coriander Salad
Chicken, Seed and Coriander Salad
A quick and easy chicken salad dish by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Searing
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 30 millilitres fresh lime juice
  • ½ cup coriander, lightly packed
  • 1 teaspoon grated ginger
  • 40 millilitres peanut oil (or vegetable)
  • 3 drops of sesame oil
  • 1 heaped tsp. brown sugar
  • Salt and pepper
  • 4 chicken thighs, skin on
  • 1 head of baby cos lettuce
  • 1 handful of pinenuts, toasted
  • 1 handful pepitas
  • 2 tablespoons fried shallots
  • 1 avocado, diced
  • 2 tablespoons black sesame seeds
  • 1 green chilli, finely sliced
  • Green beans:
  • Chives, to garnish
  1. To make the dressing, place lime juice, coriander, ginger, oils and brown sugar in a small blender. And blend until smooth and fragrant.
  2. Heat a barbecue or griddle to a high heat. Drizzle oil all over chicken thighs then season with salt and pepper. Cook chicken skin-side down for 2-3 minutes or until lightly charred and crispy. Turn the heat down to medium and turn chicken. Cook for a further 3-4 minutes. Remove the chicken and rest for 5 minutes and roughly chop.
  3. Arrange the washed baby cos on each plate. In a large bowl, gently toss the chicken, avocado, chives, pine nuts, sesame seeds, pepitas, shallots and the dressing. Arrange the chicken mixture on top of the cos leaves with a touch more dressing.

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