Indian chicken salad

• large skinless chicken breasts↗4
• 1 heaped tbsp tandoori masala powder
• bunch coriander

  stalks chopped and leaves separated

• zest and juice 1 lime
• coconut milk↗150ml ml
• 2 heaped tbsp mango chutney
• ½ cucumber

  peeled lengthways into ribbons

• bag baby spinach↗100g g

  leaves

• small red onion↗1

  thinly sliced into rings

• poppadums4

  broken into chunky pieces

Step-by-step instructions

1. 1

   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.

2. 2

   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.