Smoked Chicken Salad With Fresh Coriander
Published January 14, 1989
- Total Time
- 25 minutes
- Prep Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon Dijon mustard
4 tablespoons sherry vinegar
⅓ cup extra-virgin olive oil
Salt and freshly ground black pepper
2 sweet red peppers, seeded, cored and slivered
1 green pepper, seeded, cored and slivered
½ red onion, sliced paper-thin
1 tablespoon minced scallions
1 teaspoon minced fresh chili pepper
2 smoked chicken breasts, skinned and slivered
¼ cup fresh coriander leaves, coarsely chopped
Nutritional analysis per serving (6 servings)
5 grams carbs; 66 milligrams cholesterol; 239 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 436 milligrams sodium; 21 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Beat the mustard and vinegar together in a salad bowl. Beat in the olive oil. Season the dressing to taste.
- Step 2
Add the peppers, onion, scallions and chili pepper and mix.
- Step 3
Add the chicken and toss all the ingredients together. Just before serving, fold in the coriander.
Private Notes
Comments
Very simple and the smoky chicken pairs well with the cilantro as the two main stars. The dressing is mild enough that you could mix and match with any herbs from the garden. Great way to use up a lot of summer peppers, too.
Tasty and easy recipe. I recommend not adding salt until everything is mixed as smoked chicken tends to be salty.