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Chicken Salad with a Coriander-Mustard Dressing

By Cinzia Cuneo

Chicken Salad with a Coriander-Mustard Dressing

Chicken Salad with a Coriander-Mustard Dressing

 from page 166 of Cinzia Cuneo's Low FODMAP Solution: Put an End to IBS Symptoms and Abdominal Pain

 

12 cup    olive oil      125 mL

14 cup    freshly squeezed lemon juice    60mL

1 tbsp     whole-grain mustard    15mL

1 tbsp     sesame oil      15 mL

34 tsp    coriander seeds, crushed      3 mL

2             boneless skinless chicken breasts (about 114 lbs/600 g total)   2
    

512 oz   green beans    160 g

2            carrots          2

12         head Boston lettuce    12

4            slices bacon (about 234 oz/80 g total), chopped   4
 

              Salt and freshly ground black pepper

 2 tbsp   fresh cilantro leaves (optional)     30mL

 

1. In a small bowl, combine the olive oil, lemon juice, mustard, sesame oil and coriander seeds.

2. Put the chicken breasts in a shallow dish. Pour about half of the dressing over the chicken (just enough to cover). Cover and marinate overnight in the refrigerator. Refrigerate the remaining marinade to be used as a salad dressing.

3. Preheat barbecue grill to medium or preheat broiler.

4. Boil the green beans for 7 to 8 minutes in a pot of salted boiling water, then immerse in cold water to stop the cooking and fix the color.

5. Julienne the carrots into matchstick-sized pieces. Tear the lettuce into small pieces and arrange onto four individual serving plates. Mix the green beans and carrots in a bowl.

 6. In a nonstick skillet, fry the chopped bacon until crisp. Transfer the bacon to a paper towel to absorb the excess fat, then add it to the bowl with the vegetables.

7. Cook the chicken breasts on preheated grill (or place them on a broiler pan and broil) for 10 to 12 minutes, basting occasionally with some of the marinade and turning them once, until no longer pink inside. Transfer to a cutting board. Season with salt and pepper. Slice the breasts on a bias into thin pieces.

8. Pour the reserved unused dressing over the green beans and carrots and season with salt and pepper to taste, mixing well. Distribute the vegetables over the lettuce on the serving plates.

9. Arrange the chicken pieces on top of each plate. Garnish with fresh cilantro leaves.

 

Vegan Variation

Omit the bacon and swap the chicken for tempeh. Tempeh can be marinated for a couple of hours instead of overnight.

TIP

Chicken breasts and bacon can be cooked 1 to 2 days in advance. Assemble the salad right before serving.

Makes 4 servings