Chicken salad with sesame and coriander dressing

This is served with warm chicken. The idea of a warm salad may sound a little odd, but in being warm it brings out the sesame and coriander flavours perfectly.

Keith Vigon @cook_4574654

United Kingdom

This is served with warm chicken. The idea of a warm salad may sound a little odd, but in being warm it brings out the sesame and coriander flavours perfectly.

Saved

Ingredients

30 mins

6 servings

4medium chicken breast boned and skinned
225 gsugar/snow peas
3carrots peeled and cut into matchstick -sized pieces
2 headsdecorative lettuce of your choice
Hundred and 75 g button mushrooms sliced
6 rashersbacon fried and chopped
dressing
115 mllemon juice
2 tablespoonswholegrain mustard
250 mLolive oil
65 mLsesame oil
1 teaspooncoriander seeds crashed
1 tablespoonfresh coriander leaves chopped use for the garnish

Saved

Steps

30 mins

1

Mix the dressing ingredients in a bowl. Place the chicken breasts in a shallow dish and pour on half the dressing, and place in the refrigerator overnight together with the other half the dressing.
2

Cook the snow peas for 2 minutes in boiling water, then drop them into ice water to stop them cooking any further. Tear the lettuce into small pieces and mix all the other salad ingredients and the bacon together. Arrange all the is in individual serving bowls
3

Grilled chicken breast until cooked through, then slice them diagonally into thin pieces. Divide between the bowls of salad and add some dressing to each dish. Combine quickly and scatter some fresh coriander into each bowl.