Spicy coriander chicken salad

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Photo: Page Turner E-cookbooks

Prep Time:
30 minutes
Cooking Time:
20 minutes
Servings:
4


  • For the Spicy coriander chicken salad:
  •  Tags for<b>Spicy coriander chicken salad
  • Tags for Spicy coriander chicken salad
  • main ingredients:
  • wine Pageturner Cookbook
  • coriander Pageturner Cookbook
  • mayonnaise Pageturner Cookbook
  • sour-cream Pageturner Cookbook
  • type of dish:
  • buffet Pageturner Cookbook
  • type of recipe:
  • salad Pageturner Cookbook
  • Country cuisine:
  • American Pageturner Cookbook
  • Pageturner Cookbook
  • Fiji Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • Summer Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    Ingredients

    • 1/4 cup unsalted pumpkin seeds
      2 medium poblano chilies
      2 teaspoons olive oil
      1 1/4 pounds skinless, boneless chicken breast halves
      salt and pepper to taste
      1/4 cup dry white wine
      3 ounces jicama, peeled and cut into 1-by-1/4-inch matchsticks
      1 jalapeño or serrano chile, seeded and finely chopped
      3 tablespoons fresh coriander, coarsely chopped
      1/4 cup mayonnaise
      1/4 cup sour cream

    Directions

    Preheat oven to 350 degrees.
    Toast the pumpkin seeds on a baking sheet until golden brown.
    Roast the poblanos over a gas flame or under the broiler as close to the heat as possible, turning frequently, until charred all over. Transfer to a paper bag and let steam for 10 minutes. Peel the poblanos and discard the stems, seeds and ribs. Finely dice the poblanos.
    Heat the oil. Season the chicken with salt and pepper. Cook until well browned. Add the wine, cover and simmer until the chicken is cooked through. Transfer the chicken to a plate and let cool. Cut the chicken into strips and and transfer to a bowl. Stir in the poblanos, jicama, serrano, 1/4 cup of the pumpkin seeds and three tablespoons of coriander.

    Combine mayonnaise and the sour cream. Add to the chicken salad and toss to coat. Season with salt and pepper.
    Sprinkle the remaining 1 tablespoon of pumpkin seeds and 1 teaspoon chopped coriander over the salad. Serve with baby lettuce and lime wedges.

    Country cuisine Ecookbook(s) showing the recipe Spicy coriander chicken salad:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    2
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