Warm Chicken Salad with Coriander Dressing
˝ cup lemon juice
2 tablespoon whole grain mustard
1 cup virgin olive oil
1/3 cup sesame seeds
2 teaspoons coriander seeds, crushed
4 boneless, skinless chicken breasts
6 slices cooked bacon, drained and crumbled
6 cups mixed baby lettuce leaves
1 large carrot, cut into small julienne strips
Combine the first 5 ingredients in a small bowl or tightly lidded jar and whisk or shake to mix well. Put uncooked chicken breasts into a zip-lock bag and add half of the dressing. Allow to marinate at room temperature for 1/2 hour or in the refrigerator up to one day. Set aside the remaining dressing.
Blanch carrots in boiling water for 1 minute; remove to bowl filled with ice water. Drain and set aside.
When ready to serve, quickly sauté chicken in a non-stick pan over medium heat about three minutes per side, or until cooked through and lightly browned. Add salt and pepper to taste just before removing from the pan. Discard any marinade remaining in the bag. While chicken cooks, toss lettuces with the remaining dressing, reserving just a bit for a final “drizzle”, and place on serving plates. Add the crumbled bacon and the carrot. When chicken is cooked, slice very thinly and arrange in fans over the greens. Drizzle the remainder of the dressing over the chicken and serve immediately.
Serves 6.
From www.thespicehouse.com.