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2. Meanwhile, make the dressing: place all the ingredients in a bowl and blend into a fine paste with a fork. Season to taste. Set aside.
3. When ready to cook, heat a griddle pan, add the naan and cook on both sides until the naan is crisp, about 2 minutes each side. Slice and then cut on the diagonal to make diamond shapes.
4. Add the chicken to the griddle and cook undisturbed for 3 minutes. Turn the heat down to medium and cook for another 4 minutes. Turn the chicken over and cook for a further 5-6 minutes or until cooked all the way through (pierce the thickest part with the tip of a knife and press the juices coming out should be clear). Slice the chicken and cool slightly.
5. Place all the remaining salad ingredients in a large bowl, add half the dressing and toss well to mix. Divide between two large plates, scatter over the naan and place the chicken on top and finally garnish with the sliced chilli. Serve with the remaining dressing for dunking the pieces of toasted naan (delicious!).
Quick Chilli Cashew nuts Heat 1 tsp oil in a small saucepan, add a pinch of salt, and 1/4 tsp each freshly round black pepper, chilli powder and ground cumin powder. Add 30g unsalted cashew nuts and stir well to coat. Keep stirring until roasted, around 4 minutes more. Transfer to a plate and cool.