“This is a popular street food and eaten mid-afternoon as a snack or as a light meal. Here, it makes a perfect healthy salad that is really satisfying. You can also make double and have it on the barbecue table to share. Equally, it can be piled into small baby gem lettuces and served as a light canape.” Anjum Anand, Anjum's Australian Spice Stories

Serves
2

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 4 (21 votes)
Yum

Ingredients

  • 1 large skinless chicken breast
  • 1 tsp extra virgin olive oil
  • 1 garlic clove, grated into a paste
  • squeeze of lemon juice

 

Salad

  • ½ medium-large Roma tomato
  • ½ ripe avocado
  • ¼ medium red onion, finely chopped
  • 5-6 tsp lemon juice
  • 1 tsp cumin seeds, dry roasted and lightly crushed
  • 1½ tsp chaat masala
  • 1½ tbsp salted peanuts, lightly chopped
  • 3 tsp extra-virgin olive oil
  • handful chopped lettuce such as little gem
  • good handful chopped coriander leaves and stalks, chopped
  • salt and black pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Marinating time 30 minutes

Place the chicken breast in a bowl with the oil, garlic and lemon juice. Add a pinch of salt and turn to coat, then stand for 30 minutes.

Heat a griddle pan or frying pan over medium heat. Add the chicken and cook for 5-6 minutes, then turn, reduce the heat to low and cook for another 3-4 minutes or until just cooked through. I like to cover the pan with another pan after the chicken has cooked for 2 minutes on the other side as this helps keep it moist during cooking. When cooked, remove and set aside to rest for 5 minutes.

Meanwhile, to make the salad, chop the tomatoes and avocado into small, even sized 1-2cm cubes. Place in bowl with all the remaining salad ingredients and toss well. It should be tangy, spicy and well-seasoned. Add more lemon juice if necessary.

Chop the chicken into small bites and toss through the salad, or spoon the salad into little lettuce cups and top with thinly sliced chicken.

 

Anjum's Australian Spice Stories starts Monday 4 April 2016 on Food Network Australia. Visit the program page for recipes and more.