CORIANDER AND LIME CHICKEN SALAD

  
It’s still salad weather so I’m going to keep posting new takes on chicken salads, because I love them.  This one is nice and simple with a really fresh zingy dressing. There’s yummy textures in there as well as some quinoa to keep you full for longer. I probably eat a chicken salad each week so I’ve got to keep switching it up to keep things interesting.

And this bowl keeps it deliciously interesting. The dressing is really fresh and flavoursome and doubles as the chicken marinade so less work for you – yay! The flavours are perfect with the creamy avocado and crunchy veg.
This is an easy dinner or great to prep for lunches. If you won’t be eating it straight away keep the dressing separate.
Salads don’t need to be complicated to be delicious you just need good textures and bright flavours to bring things together. I tend to start with something that’s full of fibre and protein (like quinoa in this case), add some extra veg in a variety of textures such as lettuce with something firmer like capsicum and cucumber. Then add something creamy like avocado or a cheese. I’ll then check I’ve got enough protein and healthy fats in their and add either tofu, an egg or in this case chicken. And finish everything off with a yummy dressing to tie it all together and you’re winning at the salad life.
If you want more salad ideas this loaded chicken salad with a honey mustard dressing is all kinds of great as is this Thai Chopped Salad.
Serves 2
Ingredients 
1 chicken breast (organic, free range)
Marinade
1.5 Tbs coriander root
2 tsp lime zest
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
2 Tbs olive oil
2 Tbs lime juice
Dressing
1 tsp maple syrup or honey
1 Tbs finely chopped coriander leaves
 Salad
1 cup cooked quinoa
3 cups mixed lettuce leaves
1/2 red capsicum
1 Lebanese cucumber or 1/2 a continental cucumber
1/2 an avocado
1/4 cup finely chopped spring onion
1/4 cup coriander leaves
Directions
Chop chicken into bite sized pieces
Mix together marinade ingredients, pour half over the chicken and reserve the other half.
Make a dressing by doing the finely chopped coriander and the maple syrup to the reserved marinade. Stir or shake vigorously.
Heat a medium sized fry pan on medium high heat. Once hot add chicken pieces along with the marinade. Cook, turning often, until golden. Remove from pan.
Place cooked quinoa in the bottom of 2 bowls, top with other ingredients and the chicken. Drizzle over the dressing and dig in.
HH. x

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2 Comments

  1. Looks delicious. Can’t wait for the return of summer in the northern hemisphere so I can get chicken salads back into my life. They just don’t quite hit the spot for me when it’s 2 degrees outside!