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Coriander Chicken With Tomato Corn Salad

Another of my favorites from the Cooking Light collection.


Chicken Ingredients:
1 Tbls olive oil
1 teaspoon ½ ground coriander
teaspoon ½ salt
teaspoon ½ ground cumin
teaspoon ¼ chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
4 boneless skinless chicken breast halves (The last time I made this I didn’t have ch
Salad Ingredients:
2 cups cherry tomatoes, halved
cup ¼ sliced green onion tops
2 Tbls thinly sliced basil
1 Tbls balsamic vinegar
1 teaspoon olive oil
teaspoon ¼ salt
1/8 teaspoon black pepper
7 ounces can whole kernel corn, drained and rinsed


1. To prepare chicken, heat the olive oil in a large nonstick skillet. Combine coriander, and next 5 ingredients; rub evenly over both sides of the chicken. Add chicken to pan; cook 5 minutes on each side, or until done.
2. While chicken is cooking, prepare the salad. Combine all salad ingredients and toss well.
3. Slice the chicken breasts and serve over the salad. Yields four servings (if using chicken breasts – three if using chicken thighs)
Credit: Foodista

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