Sue Joy | 98five bloggers
Coriander & Lime Chicken Salad
- Serves: 4
- Prep time: 00:30
- Cooking time: 00:20
Warm chicken sits on top of a spinach, apple and walnut salad. It’s then covered in a deliciously tangy coriander and lime dressing, which turns this dish into something extra special. A perfect weekend lunch or light evening meal. This recipe was inspired by my abundant lime tree and herb garden overflowing with coriander and mint.
- 6 skinless chicken, thighs (fat trimmed and cut in half)
- DRESSING & MARINADE:
- 2 lime(s), flesh and zest
- 2 lge bunches coriander, trim off ends & roots (leaving most of stems)
- 1 lge bunch mint leaves
- 1/2 cup avocado oil
- 3 Tbsp sesame seeds
- 2 Tbsp white wine vinegar, organic
- 1 Tbsp coconut aminos
- 1 Tbsp honey
- 1/2 tsp pink Himalayan salt
- 1/3 tsp black pepper, ground
- 2 lge red apple(s), diced with skin on
- 1 lge avocado(s), diced
- Juice of 1 lemon(s), or 1 lge lime
- 1/2 red onion, finely diced
- 150g spinach leaves
- 1/2 cup walnuts, roughtly chopped
- 1 Tbsp avocado oil, or olive oil
Trim and cut the chicken thighs in half, place in a wide-based ceramic baking dish or similar. Set aside.
To make the dressing/marinade: use a peeler to remove the zest from the limes (be careful to not take the bitter pith, the blender will chop the zest), then use a small sharp knife to trim off the white pith and discard. Cut limes into quarters and check for any pips. To a blender, add the zest and lime flesh, followed by the remaining dressing ingredients. Blend to chop up well and emulsify together.
Pour half of the dressing/marinade over the chicken thighs. Turn chicken to cover all sides in the marinade and set aside for 30-60 minutes. Pour remaining half into a small jug.
To prepare the salad: to a large bowl, add diced apples and avocado, squeeze over lemon juice and gently stir through. Add red onion, spinach and walnuts to bowl. Mix through and pour over the avocado oil and gently toss.
Meanwhile cook the chicken. Heat a large frying pan on medium, once hot add half the coated chicken. Cook for 2 minutes on each side to seal, then allow chicken to cook through, turning often so the marinade doesn’t burn (use a knife to cut a section of chicken to make sure it’s cooked through). Once cooked place on a plate and set aside. Repeat with second half, scrape out any marinade that may have been left in the pan to prevent burning.
To serve, divide the salad between four plates. Thickly slice the warm chicken and place over the individual salads, pour the remaining dressing over the chicken.
Sue joins Mike on Mornings fornightly on Mondays
Sue is Perth born and bred, married to her soulmate Bryan (40+ years) and together they have three adult sons, three daughter-in-laws and four grandchildren, with more on the way. Family is one of Sue’s greatest pleasures in life. For the last 15 years of her working life, Sue has managed Chiropractic clinics. She is a member of her local independent Baptist church, enjoys teaching Sunday School to young children and is the author of THE JOYful TABLE cookbook. Sue has battled with Chronic Fatty Liver Disease, arthritis and digestive issues and decided to conduct her own research on what food choices could help her conditions. These choices culminate under what is termed a ‘paleo lifestyle’. susanjoyfultable.com | Follow Sue on Facebook | Instagram