Chicken Salad with Creamy Green Chilli Dressing
26 June 2008 | Author: Katie
Ingredients:
4 tablespoon lime(s), juice
1 ½ teaspoon ground cumin
2 tablespoon fresh coriander, chopped
1 clove garlic, large, chopped
3 portion spring onions, sliced
350g chicken breast, uncooked, skinless, four pieces
350g cooked black beans, drained and rinsed
1 medium red pepper or yellow pepper(s), preferably red, chopped
150g cherry tomatoes, cut in half
1 portion lettuce, cos, sliced in 1 cm pieces
100g fresh green chilli(s), pref. green, finely chopped
1 small pot very low-fat plain yoghurt
1 tablespoon ground coriander
1 bunch watercress, tough stems removed
1 tablespoon lemon juice, fresh
1 clove garlic
Instructions:
Combine lime juice, cumin, chopped coriander and chopped garlic in a large resealable plastic bag. Add chicken, seal bag and shake to coat chicken. Allow to marinate for at least 15 minutes at room temperature or up to overnight in refrigerator.
Preheat grill to medium-high heat. Remove chicken from bag and discard marinade. Grill chicken until cooked through, about 4 to5 minutes per side; set aside until ready to assemble salad.
Combine beans, red pepper, spring onions and tomatoes in medium bowl. Divide lettuce among bowls or plates and top each with ¼ of bean mixture.
To make dressing, combine remaining ingredients in blender or food processor; blend until smooth, about 3 to 4 minutes.
Slice cooked chicken on diagonal and divide among salads. Drizzle each serving with ¼ of dressing.
This entry was posted on Thursday, June 26th, 2008 at 11:46 am and is filed under Main Courses, Recipe Book. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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