«

»

Print this Post

Chipotle Chicken Taco Salad Nice for Cinco de Mayo

CORIANDER/CILANTRO

Coriander is referenced several times in the Old Testament.

”And the food became known as manna – meaning  “What is it? It was white like coriander seed and flat and tasted like honey bread.”

Cilantro is such a popular herb and it comes from the Coriander seed. Are they used the same?

 

Cilantro is the one herb that I know of that is a spice, too. The leaves are called cilantro and the seed is called Coriander. They can’t be used interchangeably though.

 

Why’s that?

 

Well, cilantro has a different flavor profile and has a citrusy, green taste. And if you use too much, it tastes like soap!  That’s why I think lots of folks don’t like cilantro. We use cilantro in Asian, Middle Eastern, Indian and Southwestern dishes. And with Cinco de Mayo on Saturday, it’s an herb that will be used a lot.

 

Coriander is the seed of the plant and has a lemony taste;  I use it in marinades and with root vegetables.

 

Coriander is so viable that seeds found in Egyptian tombs were still able to sprout.

 

Cilantro seems to go to seed fast in this hot weather. How should it be grown?

It really does best in cooler weather, and the funny thing about cilantro is that it can’t be pinched back a lot like, say, basil, as it doesn’t recover.  It bolts to seed pretty quick. I like to plant it in early spring and then make successive plantings every few weeks. You can also plant the seeds in the fall – just sprinkle them with soil and let them sleep all winter long. They’ll be among the first herbs to sprout in the spring.

 

What are the health benefits of Cilantro?

It cools a hot tummy and that’s why it’s used along lots of spicy foods.  It contains calcium and helps remove things like lead from the body. It also has a constituent in it that inhibits/helps prevent salmonella.  Cilantro is a natural anti-inflammatory and helps to alleviate the symptoms of arthritis.

CHIPOTLE CHICKEN TACO SALAD

Yield: 4 servings

Ingredients

Go to taste on these ingredients. Add more of the seasonings if you like. This was shared by a Sacred Heart radio listener and next time I make it I’m going to add some minced garlic to the dressing.

Dressing

1/2  cup  chopped fresh cilantro plus extra for garnishing

2/3  cup  light sour cream

1  tablespoon  minced chipotle chile, canned in adobo sauce

1  teaspoon  ground cumin

1  teaspoon  chili powder

1 tablespoon plus 1 teaspoon  fresh lime juice – I USE MORE

Salt to taste

SALAD:

3-4 cups shredded lettuce

2-3 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

1  cup  cherry tomatoes, halved

1/2  cup  diced peeled avocado

1/3  cup  thinly vertically sliced red onion

1  (15-ounce) can black beans, rinsed and drained

1  (8 3/4-ounce) can corn, drained or equivalent fresh or frozen, thawed

Instructions

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Sprinkle with extra cilantro. Serve immediately with Taco chips alongside or serve in a Taco bowl.

Tip: Add a spoonful of adobo sauce for a spicier salad. Pinto beans also taste great in this dish.

 

 

 

Permanent link to this article: http://abouteating.com/8530-2/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>