Strolling around Brooklyn on our first day in NYC, Tom and I grabbed lunch at Ko’s Kaffe. I was intrigued by what was listed as “Indian Chicken Salad” on the menu and decided to try it. Indian spiced chicken in a salad sounded like a pretty odd combination to me, but it just so happens that it was delicious. Naturally, I had to try to re-create it for myself.
This is a very simple recipe with few ingredients that you’ll whip up in no time. It’s the perfect quick and light lunch for busy days.
I made my own spice mix using chili powder, ground cinnamon, cardamon, cloves and cumin.
For one portion
- 1 chicken breast (or quorn to make it vegetarian)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamon
- 1 teaspoon cumin
- a handful of butter lettuce
- 3-4 sun dried tomatoes, chopped
- a chunk of cucumber
- olive oil
- squeeze of lemon
- salt & pepper
Here’s what you do:
- Heat your oven to 390 F / 200 C.
- Chop your chicken breast into small cubes, place in a bag and add your spices and a swig of olive oil. Set aside while you prepare your salad.
- Rinse the vegetables and let drain. Tear the lettuce into smaller pieces, chop the cucumber and sun dried tomatoes. Put in a bowl.
- Squeeze over a bit of lemon (a tablespoon or two), drizzle some olive oil and add salt and pepper to taste. Mix it all up and.
- Cook your chicken for about 10-20 minutes. Once cooked, add it to your salad.