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Chargrilled chicken with cucumber and coriander salsa Recipes
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4
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Recipe Name : Chargrilled chicken with cucumber and coriander salsa
Country : United States
Rating :
Category : Home > Dip > Salsa
Chef : Chrissy Freer
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INGREDIENTS


500g chicken breast fillets
olive oil cooking spray
mixed salad leaves, to serve

Cucumber and coriander salsa:
2 Lebanese cucumbers, halved, deseeded, finely diced
2 large roma tomatoes, deseeded, finely diced
4 green onions, finely sliced
1 long green chilli, deseeded, finely chopped
2 tablespoons chopped fresh coriander
1 tablespoon lime juice
DIRECTION


Make cucumber and coriander salsa: Combine cucumber, tomato, onion, chilli, coriander and lime juice in a bowl. Season with salt and pepper.

Slice chicken thinly crossways into escalopes (see note). Heat a chargrill over high heat. Spray lightly with oil. Cook chicken for 2 minutes each side or until cooked through.

Divide chicken between plates. Top with salsa. Serve with salad leaves.
NOTE:

Escalopes are fast-cooking, thin slices of meat, poultry or fish cut crossways. You can place escalopes between plastic wrap and pound with a meat mallet for a thinner, even faster-cooking result.
SOURCE:

http://www.taste.com.au/recipes/18129/chargrilled+chicken+with+cucumber+and+coriander+salsa