4 large skinless chicken breasts
1 heaped tbsp of spice blend*
bunch coriander, leaves separated
½ cucumber, peeled lengthways into ribbons
100g bag baby spinach leaves
Vine tomatoes sliced
For the dressing
Bunch fresh mint - finely chopped
zest and juice 1 lime
1 tsp caster sugar
2 tbsp diced cucmber
5 tbsp Lactose free cream
2.5cm/1in piece fresh ginger, peeled
1 tbsp garlic infused oil
¼ tsp salt
1 lime, juice only
½ tsp ground coriander
½ tsp chili powder
½ tsp ground turmeric
½ tsp ground cumin
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 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 all the ingredients listed 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.
Recipe adapted from: Good Food