Indian chicken salad

1 of 5-a-day 10-30 minutes 4 servings 400 kcal or less folate low calorie lunchbox lunchtime mains quick spring summer tandoori chicken tandoori masala powder

N/A

Source

Ingredients

4 large skinless chicken breasts

1 heaped tbsp tandoori masala powder

bunch coriander , stalks chopped and leaves separated

zest and juice 1 lime

150ml coconut milk

2 heaped tbsp mango chutney

½ cucumber , peeled lengthways into ribbons

100g bag baby spinach leaves

1 small red onion , thinly sliced into rings

4 poppadums , broken into chunky pieces

Method

Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the tandoori spice mix and some seasoning. With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through.

To make the dressing, mix together the coriander stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing – then season. Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing, scatter with coriander and poppadum pieces and serve.