Chicken Salad with a Coriander-Mustard Dressing

9 Reviews
88% would make this recipe again

Grilled chicken breasts on a bed of lettuce and mixed vegetables, with a coriander-mustard dressing.

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Marinade : 8 h Preparation : 10 min Cooking : 20 min
330 calories/serving


2 tbsp lemon juice, freshly squeezed 3/4 lemon
1/2 tbsp whole-grain mustard 8 g
1/4 cup olive oil 65 mL
1/2 tbsp sesame seed oil 8 mL
1/2 tsp coriander seeds, crushed 0.4 g
1 chicken breasts, boneless, skinless 300 g
3/4 cup green/snap beans 80 g
1 carrots, cut into matchstick sized pieces 100 g
6 button (white) mushrooms, thinly sliced 80 g
1/4 Boston lettuce, or oak leaf 50 g
2 slices bacon, chopped 40 g
paper towels
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp fresh cilantro [optional] 2 g

Before you start

The chicken must be marinated overnight before cooking.



  1. In a small bowl, combine the lemon juice, mustard, olive oil, and sesame oil. Crush the coriander seeds then add them to the bowl.
  2. Put the chicken breasts in a shallow dish. Pour about half of the dressing over the chicken (just enough to cover). Marinate overnight in the refrigerator. Refrigerate the remaining marinade to be used as a salad dressing.


  1. Prepare the vegetables: boil the green beans 7-8 min in a pot of salted boiling water, then immerse in cold water to stop the cooking and fix the colour. Julienne the carrots into matchstick sized pieces. Thinly slice the mushrooms lengthwise. Tear the lettuce into small pieces. Arrange the lettuce onto individual serving plates. Mix the other prepared vegetables in a bowl and set aside.
  2. In a nonstick pan, 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.
  3. Cook the chicken breasts on a medium grill for 10-12 min, or in a broiler pan in the oven, basting occasionally with some of the marinade and turning them once, until cooked through. Add salt and pepper. Slice the breasts on a bias into thin pieces.
  4. Pour the remaining unused dressing over the vegetables, season with salt and pepper to taste, them mix well. Distribute the vegetables over the lettuce on the individual serving plates. Arrange the chicken pieces on top of each plate. Garnish with fresh cilantro leaves.

Nutrition Facts Table

per 1 serving (290 g)


% Daily Value




14 g

22 %

Saturated 2.7 g
+ Trans 0 g

13 %


90 mg


270 mg

11 %


11 g

4 %


3 g

11 %


4 g

Net Carbs

8 g


39 g

Vitamin A

69 %

Vitamin C

24 %


6 %


16 %


This recipe is :
Excellent source of  :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin K
Good source of  :
Copper, Folacin, Iron, Magnesium, Vitamin B1, Vitamin B12, Vitamin E, Zinc
Source of  :
Calcium, Fibre, Manganese, Vitamin C, Vitamin D
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1 ½
Meat and Alternatives 4
Fats 2

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9 Reviews (9 with rating only) 88% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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