4 large skinless chicken breasts
1 heaped tbsp tandoori masala spice mix
bunch coriander, stalks chopped and leaves separated
zest and juice 1 lime
150ml/¼pt 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
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.
338 kcals, protein 39g, carbs 13g, fat 14g, sat fat 7g, fibre 4g, sugar 6g, salt 0.9g