Name: Warm indian-style chicken salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 8 mini microwave pappadums (28g); 1 chicken breast fillet (200g); 1 teaspoon garam masala; 2 carrots (240g), cut into ribbons; 1 teaspoon sesame seeds, toasted; 2/3 cup each loosely packed fresh coriander and mint leaves; 2 purple shallots (50g), sliced thinly; 60 gram baby spinach leaves; 1 fresh long red chilli, sliced thinly; 1/4 cup (40g) sultanas; Cumin dressing; 1/2 teaspoon ground cumin; 2 tablespoon lemon juice; 2 teaspoon olive oil

Ingredients

8 mini microwave pappadums (28g)

1 chicken breast fillet (200g)

1 teaspoon garam masala

2 carrots (240g), cut into ribbons

1 teaspoon sesame seeds, toasted

2/3 cup each loosely packed fresh coriander and mint leaves

2 purple shallots (50g), sliced thinly

60 gram baby spinach leaves

1 fresh long red chilli, sliced thinly

1/4 cup (40g) sultanas

Cumin dressing

1/2 teaspoon ground cumin

2 tablespoon lemon juice

2 teaspoon olive oil

Method

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.
Note

Women's Weekly Food

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