Coriander Chicken Salad
Submitted by aartist44
Pan-fried chicken tossed with fresh cilantro, toasted sesame seeds, and scallions in a punchy sesame-soy dressing spiked with five spice. A cool, crunchy salad with serious depth.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
2 hrsThis is the kind of chicken salad that ruins all other chicken salads for you. Butter-fried chicken strips get chilled and tossed with handfuls of fresh cilantro, nutty sesame seeds, and sharp scallions.
The real star is the dressing. Toasted sesame oil, soy sauce, dry mustard, a squeeze of lemon, and a pinch of Chinese five spice powder come together into something bold and fragrant that coats every bite.
Served cold over a bed of shredded lettuce, it’s a meal that hits hard on a hot day.
Pro Tips
- Soak the chicken in soy sauce for an hour before cooking to build deeper, more savory flavor throughout the meat.
- Toast the sesame seeds in a dry skillet until golden. It takes two minutes and the difference in flavor is night and day.
- Make the dressing ahead and refrigerate so the five spice and mustard have time to meld.
- Shred the lettuce fine so it catches and holds the dressing in every forkful.
Ingredients
Directions
Cut chicken into strips (optional: soak in soy sauce for one hour).
Fry chicken in butter and garlic until brown.
Reduce heat and simmer until done.
Cool in the refrigerator. Toss cooled chicken with coriander, sesame seeds and scallions.
Toss in sesame dressing (combine ingredients)
Serve over a bed of shredded lettuce.
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