Best 3 Warm Chicken And Coriander Salad Recipes
Indulge in a culinary journey of flavors with our Warm Chicken and Coriander Salad, a symphony of textures and tastes that will tantalize your palate. This vibrant dish features succulent chicken, aromatic coriander, and a medley of fresh vegetables, all tossed in a tangy dressing that brings everything together. Experience a burst of flavors in every bite, as the warmth of the chicken contrasts with the crispness of the vegetables and the refreshing notes of coriander. This recipe offers a perfect balance of protein, carbohydrates, and healthy fats, making it a delightful and nutritious choice for lunch or dinner. But that's not all - this article also features a collection of equally enticing recipes, each with its own unique flavor profile. From the classic Waldorf Salad, with its combination of apples, celery, and walnuts, to the hearty Lentil and Feta Salad, packed with protein and fiber, you'll find a salad to suit every taste and occasion. So, embark on this culinary adventure and discover the joy of fresh, flavorful, and satisfying salads.
Here are our top 3 tried and tested recipes!
WARM CHICKEN AND CORIANDER SALAD
Steps:
- Heat oil in pan, add nuts, stir-fry until light brown, remove from pan. Reheat oil, add chicken, cook, stirring until tender, drain on paper towel. In large salad bowl combine nuts and chicken, coriander, pepper, celery, and dressing, gently stir in tomatoes, avacado and shallots.
HOT CHICKEN SALAD I
This dish is a favorite at potlucks.
Provided by Amy Brolsma
Categories Salad
Time 1h10m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F ( 165 degrees ).
- Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
- Bake in preheated oven for 45 minutes to 1 hour, until heated through.
Nutrition Facts : Calories 636.1 calories, Carbohydrate 15.7 g, Cholesterol 103.5 mg, Fat 50.6 g, Fiber 3.2 g, Protein 31.6 g, SaturatedFat 13.1 g, Sodium 573.8 mg, Sugar 3.1 g
HOT CHICKEN SALAD
This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.
Provided by Naz Deravian
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees with a rack positioned in the center.
- Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
- Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
- Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
- Use fresh, high-quality ingredients: The fresher your ingredients, the better your salad will taste. Look for ripe coriander, tender chicken, and crisp vegetables.
- Don't overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Let the chicken cool before shredding: This will make it easier to shred the chicken and prevent it from falling apart.
- Use a light hand with the dressing: The dressing should complement the salad, not overwhelm it. Start with a small amount and add more to taste.
- Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store the dressing and salad separately and assemble just before serving.
Conclusion:
This warm chicken and coriander salad is a flavorful and satisfying dish that is perfect for a quick and easy meal. The combination of tender chicken, fresh herbs, and tangy dressing is sure to please everyone at the table. So next time you're looking for a healthy and delicious recipe, give this salad a try.
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