It’s got cold this last couple of weeks in Malta. Unlike the rest of the world, Malta feels that Autumn and Spring are rather unnecessary. It would rather have half the year as Summer and half the year as Winter. In the space of a few days, we go from t-shirts to coats completely bypassing those pesky alternative seasons other countries feel they should have. This year feels like it is set to be a cold one. We have had rain, more days than not. The days I work, I am shivering in a rather inadequate uniform waiting to finish. The days when I am not, I spend the evening sitting on the sofa tucked beneath with my Sherpa fleece blanket – sometimes I get it to myself, sometimes I don’t. For two such small persons my kids can take up a lot of space, the smallest one takes up the most. It’s like the family law of inverse spacing: the larger you are, the less space you are given.
We are moving towards Christmas. The excitement from my daughter, Isla, has been building along with the Christmas request list, and this list was being added to on an hourly basis! In defence of our bank accounts, my husband, Carl, and I have declared that Santa’s magic does have its limits. Santa’s toy sack can only hold so many toys because he must deliver toys to all the little boys and girls in the world, and that’s a lot of children. Therefore, she can request only two presents from Santa, the same as everyone else gets. How will Santa deliver her presents when we have no chimney? Well, Santa is magical, he will get in through the air vents – problem solved for Santa!
For the recipe this week, because my husband and I are still dieting, it’s another low carb option. It’s in line with the Atkins Diet but also highly suitable for keto, and, apart from the Dijon mustard in the mayonnaise, everything else is paleo so it would work for not-strict paleo as well. The marinade and slightly slower cooking of the chicken makes the breast meat incredibly juicy and the lime mayonnaise added to the coriander of the chicken makes everything taste creamy delicious!
Coriander Chicken Salad with Lime Mayonnaise
- 2 tbsp olive oil
- 2 medium chicken breasts (2 x 120g each)
For the Chicken Marinade
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp dried coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Mayonnaise
- 1/4 cup Easy Homemade Mayonnaise
- 2 tsp lime juice
- 2 tsp dried coriander
- pinch of salt
For the Salad
- 100 g iceberg lettuce (3.5oz)
- 150 g tomatoes (about 2 medium tomatoes)
Marinating the Chicken
- Add all the marinating ingredients together in a bag.
- Add the chicken breasts and make sure they are completely covered by the marinade.
- Leave in the fridge for about 2 hours or up to 4 hours but no longer.
- Remove the bag with the chicken in it about 30 mins before you plan on cooking to bring it up to room temperature.
Cooking the Chicken
- Heat the olive oil on a medium heat (I use the number 6).
- Place the marinated chicken into the oil – discard the remaining marinade.
- Fry the chicken. This should take about 7 mins on each side. Turn the chicken regularly. The chicken is done when a meat thermometer says 75 deg C,165 deg F or the juices run clear.
- Put the chicken aside and allow it to rest for 5 mins.
Making the salad.
- Tear up the lettuce and chop the tomatoes in your favourite way. Divide it all equally onto two plates.
- Slice the chicken and arrange on top of the lettuce and tomato.
- Combine the mayonnaise with the lime juice, coriander and salt.
- Pour equal amounts of the mayonnaise over the top of the chicken breast.