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Ingredients
Method
- 4 skinless chicken breasts
- 1 tbsp tandoor masala powder or similar
- Bunch of coriander, leaves and stalks separated, chopped
- 1 lime, zest and juice
- 150ml coconut milk
- 2 tbsp mango chutney
- ½ cucumber, peeled into ribbons
- 100g baby spinach leaves
- 1 red onion, sliced into rings
- 4 poppadoms, broken into pieces
- Lay the breasts between two sheets of film and bash until 1cm thick. Rub with the masala spices and season well, then griddle for 3-5 mins on each side until cooked through.
- Make a dressing by mixing the coriander stalks, lime juice and zest, coconut milk and chutney, until combined and pourable. Season well. Arrange the salad ingredients on a sharing platter, slice the cooked chicken and lay on top. Drizzle with the dressing, scatter with coriander leaves and poppadom pieces, and serve.
10 mins
4 serving
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