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

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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