Indian-Spiced Chicken Salad Recipe

Name: Indian-Spiced Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 1/2 teaspoons cumin seeds; 1/2 teaspoon fennel seeds; 1/2 teaspoon mustard seeds; 1/4 teaspoon fenugreek; 5 tablespoons extra-virgin olive oil; 2 tablespoons tawny port; 2 garlic cloves, thinly sliced; Pinch of ground turmeric; Kosher salt and freshly ground pepper; 4 skinless, boneless chicken breast halves (about 6 ounces each); 2 tablespoons fresh lemon juice; 1 shallot, minced; 1/4 pound green beans; 8 cups torn Boston lettuce leaves; 1 large, ripe red papaya (1 pound)--peeled,; seeded and cut into 1 1/2-inch chunks; 1/2 pint cherry tomatoes, halved; 1/3 cup roasted cashews, chopped

Servings: persons

1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek
5 tablespoons extra-virgin olive oil
2 tablespoons tawny port
2 garlic cloves, thinly sliced
Pinch of ground turmeric
Kosher salt and freshly ground pepper
4 skinless, boneless chicken breast halves (about 6 ounces each)
2 tablespoons fresh lemon juice
1 shallot, minced
1/4 pound green beans
8 cups torn Boston lettuce leaves
1 large, ripe red papaya (1 pound)--peeled,
seeded and cut into 1 1/2-inch chunks
1/2 pint cherry tomatoes, halved
1/3 cup roasted cashews, chopped

1
In a small skillet, toast the whole spices over moderate heat for 1 minute. Let cool completely, then coarsely grind.
2
In a large, shallow baking dish, mix 1 tablespoon plus 2 teaspoons of the ground spices with 2 tablespoons of the olive oil, the port, garlic, turmeric, 1/4 teaspoon of salt and 1/2 teaspoon of pepper. Add the chicken breasts and turn to coat. Cover and refrigerate for 2 hours or overnight.
3
Mix the remaining ground spices with the lemon juice, shallot and the remaining 3 tablespoons of olive oil and season with salt and pepper.
4
In a saucepan of boiling salted water, cook the green beans for 3 minutes. Drain and refresh under cold water. Pat dry and cut into 2-inch lengths.
5
Light a grill or preheat a grill pan. Remove the chicken breasts from the marinade; discard the garlic. Grill the chicken over moderately high heat until cooked through, about 4 minutes per side. Let rest for 5 minutes, then cut in to 1 1/2-inch chunks.
6
In a large bowl, toss the lettuce with the papaya, tomatoes, green beans, chicken and the dressing. Sprinkle with the cashews and serve.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 1/2 teaspoons cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon mustard seeds, and more.

Yes, Indian-Spiced Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Indian-Spiced Chicken Salad

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