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Marinated Chicken Salad with Orange and Coriander Dressing

Marinated Chicken Salad with Orange and Coriander Dressing

Orange juice and ground coriander create a fresh, citrus-y base for both chicken marinade and the dressing, where each is further enhanced with a set of supporting flavours.
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Prep Time 20 minutes
Cook Time 10 minutes

Equipment

  • 1 large pan

Ingredients
  

For the chicken:

  • 4 boneless chicken breasts approximately 200g each
  • 1/3 cups of fresh orange juice
  • 1 tbsp of ground coriander see notes
  • 1 tbsp olive oil
  • 1/3 tsp rock salt
  • 1/2 tsp Dijon mustard
  • A couple of sprigs of thyme
  • 3-4 garlic cloves lightly bruised

For the salad:

  • A pack of mixed salad greens
  • 1 cup of carrot ribbons
  • 2 avocados halved and sliced
  • 1 orange segmented
  • Mixed peppercorns

For the dressing:

  • 2 tbsp fresh orange juice
  • 1 tsp ground coriander
  • 1 tbsp soy sauce
  • 1/2 tsp raw honey or brown sugar
  • 1/3 tsp red chili flakes optional
  • 1 tbsp olive oil

Instructions
 

  • In a bowl, mix together 1/3 cups orange juice, 1 tbsp ground coriander, 1 tbsp olive oil, 1/3 tsp rock salt and 1/2 tsp Dijon mustard.
  • Place chicken breasts into a ziplock bag and pour over the marinade. Pop in thyme sprigs and garlic cloves and shake to combine.
  • Leave to marinate in the refrigerator for half an hour or overnight.
  • When ready to cook, shake off the excess marinade and reserve it.
  • In a large pan, heat 2-3 tbsp of cooking oil to medium. Add the chicken breasts and fry for 10-12 minutes, turning periodically, until the meat is cooked.
  • Remove the chicken from the pan, add the reserved marinade and turn the heat up. Simmer until the liquid has reduced and thickened to a glaze, then use a silicon brush to apply the glaze over the cooked chicken.
  • Prepare the dressing by whisking together 2 tbsp orange juice, 1 tbsp soy sauce, 1/2 tsp honey or brown sugar, 1 tbsp of olive oil and chili flakes, if using.
  • In a large bowl, combine salad greens and carrot ribbons. Toss with the 3/4 of the dressing.
  • Cut chicken breasts into approximately 0.5cm slices.
  • Arrange 1/4 of the salad greens and carrots mixture in the middle of a serving plate. Place sliced chicken breast on one side and orange segments with avocado on the other. Drizzle with a little extra dressing.
  • Repeat with the other three plates.
  • Serve seasoned with a few grinds of mixed peppercorns mill.

Notes

  • While you can use ground coriander, I prefer whole seeds which I grind myself. The aroma is amazing, and the tiny coarser bits help create a nice coating while the chicken is being fried.
  • The chicken can be cooked in advance and used cold the day after.