Grilled Chicken With Sesame Spinach Salad - cooking recipe

Ingredients

1 tbsp ground coriander
1/3 cup lemon juice
2 tbsp light olive oil
1 1/2 lbs boneless skinless chicken breasts
1 tbsp rice or malt vinegar
1 tsp light soy sauce
1 tsp sesame oil
1 tsp sugar
7 oz baby spinach leaves, washed
1 tbsp toasted sesame seeds

Preparation

Combine coriander, lemon juice and half of oil in a large baking dish. Season to taste. Add chicken, turning to coat well in marinade. Cover and refrigerate for 2 hours to marinate, or refrigerate overnight.
Remove chicken from marinade. Reserve marinade for basting. Heat a grill pan on high heat or preheat the grill to medium-high. Cook chicken in 2 batches for 3-5 mins each, turning and basting occasionally with marinade, until tender and evenly browned.
Meanwhile, for the salad, combine vinegar, soy sauce, sesame oil, remaining olive oil and sugar in a large bowl. Add spinach and sesame seeds; toss well. Arrange on a platter and top with chicken. Serve.