Chicken Salad With Cilantro And Ginger Recipes
Ginger, garlic and cilantro form the base of an aromatic marinade for this easy stovetop chicken dish. Lightly pounding the chicken breasts increases their surface area, which helps them soak up the marinade and cook evenly. A refreshing and crunchy salad of napa cabbage, cucumbers and fresh mint rounds out the dish into the perfect light lunch or dinner. To make this for a larger group, simply double the recipe.
Recipe From cooking.nytimes.com
Provided by Yewande Komolafe
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
This recipe comes from the little info card packed with the cilantro. It calls for skin on chicken legs, but you do what you use what you want. It is baked one and a half hours in the oven.
Recipe From food.com
Provided by threeovens
Categories Chicken Thigh & Leg
Time 1h40m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 7
There is something about the combination of fresh ginger and cilantro that tastes very Indian, very Delhi, to me, very much like home. In India, where few people have ovens, the chicken is browned first with the spices in a pan and then cooked on top of the stove over a low flame. I have, over the years, mastered making it in the oven, only because it requires much less effort and the results are exactly the same. This chicken may be served hot, with rice or breads (pita bread would be fine too), a green vegetable, and black beans served on the side, but it is also excellent when cold and perfect for picnics.
Recipe From epicurious.com
Provided by Madhur Jaffrey
Categories Chicken Ginger Bake Picnic Cilantro Roast Dinner Yogurt Wheat/Gluten-Free
Yield Serves 4-5
Number Of Ingredients 8
This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.
Recipe From allrecipes.com
Provided by pepper
Categories Salad
Time 40m
Yield 6
Number Of Ingredients 8
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Nov 12, 2019 1 Tbsp. finely chopped cilantro leaves, plus more for garnish 1 Tbsp. finely chopped mint leaves, plus more for garnish 1 …
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Nov 12, 2019 1 Tbsp. finely chopped cilantro leaves, plus more for garnish 1 Tbsp. finely chopped mint leaves, plus more for garnish 1 …
4.7/5 (78)
Estimated Reading Time 6 mins
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- Mix garlic, lemon juice, ginger, 3 Tbsp. oil, 1 Tbsp. cilantro, and 1 Tbsp. mint in a medium bowl to form a paste.
- Mix coriander, amchur, turmeric, salt, and chili powder in a small bowl. Add spice mixture to garlic-ginger paste and stir well to combine. Transfer marinade to a large resealable bag.
- Place chicken breasts in marinade and seal bag tightly. Using your hands, gently massage marinade onto chicken, making sure to evenly coat each breast. Chill 2 hours.
- Heat a large skillet over medium-high. Once pan is quite hot, add remaining 1 tsp. oil, swirling pan to coat the entire surface. Reduce heat to medium. Remove chicken from marinade and cook, undisturbed, until lightly golden on one side, 1–2 minutes. Flip chicken and continue to cook until golden brown on the other side, 1–2 more minutes. Reduce heat to low, cover, and cook (without peeking!) 10 minutes. Remove pan from heat and let chicken sit, covered, 10–15 minutes, depending on thickness of the breasts. Don’t uncover, or you’ll release the hot steam that cooks the chicken.
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Jan 25, 2021 Ingredients. 2 cups cooked shredded chicken (I used rotisserie) 3 cups romaine lettuce, thinly chopped. 2 cups napa cabbage, …
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Jan 25, 2021 Ingredients. 2 cups cooked shredded chicken (I used rotisserie) 3 cups romaine lettuce, thinly chopped. 2 cups napa cabbage, …
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From cooking.nytimes.com
Preparation. Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, …
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