Quick & Easy

Warm indian-style chicken salad

A colourful and fragrant Indian-style chicken salad from Australian Women's Weekly.
warm indian-style chicken salad


Cumin dressing


1.Cook pappadums following directions on the packet.
2.Slice chicken horizontally into four thin slices; sprinkle garam masala over both sides of chicken slices, season. Cook chicken on heated oiled grill plate (or grill or barbecue) until cooked through.
3.Meanwhile, make cumin dressing. Dry-fry cumin in small frying pan, stirring, until fragrant. Combine cumin and remaining ingredients in screw-top jar; shake well.
4.Combine carrot, seeds, herbs, shallot, spinach, chilli, sultanas and dressing in medium bowl. Serve chicken with salad; drizzle with any remaining dressing. Serve with pappadums.

Use a vegetable peeler to slice the carrots lengthways into thin ribbons. If taking to work, pack the salad, chicken and dressing separately. At lunch time, reheat the chicken, covered, in a microwave oven on HIGH (100%) for about 1½ minutes. Toss the dressing through the salad.


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