Cilantro Dressing Recipe

Chef Terrie Recipe: Grilled Firecracker Chicken with Slaw

COUNTRY CLUB MARKET
CUSTOMIZED CATERING & CULINARY ARTS CLASSES
PERSONAL CHEF & MARKET BAKERY
Chef Terrie Kohl, Owner / Instructor
2624 NW 157th Street, Clive, IA 50325
515.987.5957
www.countryclubmkt.com

Grilled Firecracker Chicken with Slaw

8 - 5oz chicken breasts, bnls, skls, trimmed...room temp.
1/2 c soy sauce
3/4 c sugar
1/4 c rice wine vinegar
1 t chili paste
4 cloves garlic, grated
1 1/2 t red pepper flakes
4 scallions, thin slice white only...reserve green for slaw

Mix sauce in a small bowl.
Pour half of sauce in baggie with chicken. Marinate refrigerated 2 hours or up to overnight.
Reserve other half for slaw adding 3 T orange marmalade, try to include as much rind as possible
Bring chicken to room temp. prior to grilling...in the mean time prep slaw.

1 c shredded jicama
1/2 c shredded daikon
1 lg shredded red apple
1/2 c shredded carrots
1/3 c cashews, rough chop
sm bag broccoli slaw
sm bag cabbage slaw
thin slice scallion green from above

Combine above in a large bowl. Add dressing gradually til nicely dressed. Stir in a good handful of rough chopped cilantro as well. Place in frig to chill as chicken is prepped.

Grill chicken on high to mark, turn quarter mark and flip.
Same mark and quarter turn.
Move to upper rack or sheet pan in 400 oven til reaches 150 degrees.
Pour out onto nice platter and garnish with below.
Black sesame seeds
lots Cilantro
Serve with chicken for a lovely and flavorful presentation!

Black Bean, Corn & Avocado Salad Over Red Quinoa with Cilantro ...

Ingredients

2 Cups Vegetable Broth (I love “better than boullian” brand)

1 Cup Red Quinoa, cooked in vegetable broth (above)

15 oz Can Black Beans, drained and rinsed ( half or whole can)

1 Cup Frozen Sweet Corn Kernels, thawed

1/2 Avocado, cut into 1/2 inch pieces

1 Cup grape tomatoes, halved

1/2 Cup red onion, finely diced

zest of 1/2 lime

Cilantro Dressing (see below)

*Optional Sea Salt and Pepper

chopped cilantro for garnish

*Cilantro Dressing*

1/3 Cup olive oil

2 Tbs chopped cilantro

3 tbs white wine vinegar

1/2 tsp salt

1/4 tsp ground cumin

Squirt of Agave Nectar

Instructions

Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion. Top with salad dressing (recipe below) and toss gently. Taste, as it may not need any more salt! Mine did not. Add salt and pepper if desired and the lime zest to taste (I added the full 1/2 lime zest). Add 1/2 of the cilantro if desired and gently toss once more and set aside. * I did not add the chopped cilantro, I felt that it did not need more after adding the dressing with the cilantro.

When quinoa is cooked, drizzle with olive oil or use more. Toss and add salt and pepper to taste only if desired* I did not need to add this either! If you are watching calories and fat also go light on the oil here as the bean mixture has plenty! Let the quinoa cool if serving as a salad, or if you are like me, top with the bean mixture and eat it warm right away… mmmmm. When ready to serve, spread the quinoa on a large platter and top with bean mixture. Garnish with cilantro if desired.

Place all ingredients in a container with tight fitting lid and shake! Taste and adjust.

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Salt to taste. Pour into a bottle. Refrigerate between servings. PLANT ESTROGEN ESTIMATE: 11⁄2 PORTIONS PER RECIPE AVOCADO-CILANTRO DRESSING ...

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