Ingredients

4 large skinless chicken breasts
1 heaped tbsp tandoori masala powder
bunch coriander
stalks chopped and leaves separated
zest and juice 1 lime
150ml 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

Method
step 1
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.

step 2
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.