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Coriander Chicken with Tomato Corn Salad Recipe

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This recipe for Coriander Chicken with Tomato Corn Salad, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, September 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Chicken:
1 tbsp. olive oil
1-1/2 tsp. ground coriander
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. chili powder
1/8 tsp. ground cinnamon
1/8 tsp. black pepper
4 (6-oz.) skinless, boneless chicken breast halves

Salad:
2 cups cherry tomatoes, halved
1/4 cup sliced green onion tops
2 tbsp. thinly sliced fresh basil
1 tbsp. balsamic vinegar
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
1 cup fresh corn (use frozen or canned, if fresh is not available)

Directions:
Directions:
To prepare the chicken, heat 1 tbsp. oil in large, nonstick skillet over medium-high heat. Combine coriander and the next 5 ingredients (coriander through black pepper); rub evenly over both sides of chicken. Add chicken to pan; cook 5 minutes on each side or until done.

To prepare the salad, combine all ingredients, tossing well.

To serve, slice chicken and serve over salad.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The chicken can be cooked on the grill which makes a great summertime meal that won't heat up the kitchen. I usually cut each chicken breast in half lengthwise to make thinner pieces of chicken. The chicken will cook quicker (and for some reason, this keeps me from overcooking and drying out the chicken). This is a good tip, particularly if you are using frozen chicken that is not completely thawed. Also, this recipe can be served over any style of pasta or rice.

 

 

 

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