Chicken Salad With Coriander Dressing
Serve this salad warm to make the most of the wonderful flavour of barbecued chicken basted with a marinade of coriander, sesame and mustard.
4 medium chicken breasts, skinned and boned
2 heads decorative lettuce such as lollo rosso or feuille de chêne
3 carrots, cut into matchsticks
175g/6oz button mushrooms, sliced
6 bacon rashers, fried and chopped
FOR THE CORIANDER DRESSING
120ml/4fl oz/½ cup lemon juice
30ml/2 tbsp wholegrain mustard
250ml/8fl oz/1 cup olive oil
65ml/2½ fl oz/⅓ cup sesame oil
5ml/1 tsp coriander seeds, crushed
15ml/1 tbsp chopped fresh coriander, to garnish
1. Mix all the dressing ingredients in a bowl. Place the chicken breasts in a dish and pour over half the dressing. Marinate overnight in the fridge. Refrigerate the remaining dressing.
2. Cook the mangetout for 2 minutes in boiling water, then refresh in cold water. Tear the lettuces into small pieces and mix all the other salad ingredients and the bacon together. Arrange the salad on individual dishes.
3. Cook the chicken breasts on a medium barbecue for 10-15 minutes, basting with the marinade and turning once, until cooked through. Slice them on the diagonal into thin pieces. Divide between the bowls of salad and add some of the dressing to each dish. Combine quickly and scatter some fresh coriander over each bowl.