My kids say this is their all time favourite salad. So when I make it I do so in a huge tray as I know it’s all going to get eaten.
For the dressing
1 cup of probiotic kefir milk or yogurt
lemon juice to taste
1 teaspoon of tumeric
For the salad
2 large chicken breasts, butterflied and cut in half sideways to make thinner
curry paste of any kind (I used korma)
1 finely diced red onion
1 tablespoon on cumin powder
1 400g can of lentils or equivalent fresh and cooked
1 large diced tomato
1/4 cup of white wine
1 big bunch of coriander leaves
2 large handfuls of fresh spinach leaves sliced roughly
1 cucumber sliced thinly lengthways
1 large carrot sliced thinly lengthways (I used a mandolin for the carrot and cucumber)
250 grams of sliced mushrooms
Rub the chicken all over with the curry paste until well covered, then sear in a pan until cooked through and set aside to rest
In the same pan fry the diced red onion, cumin powder and cashews until the onion is cooked. Add the lentils and stir fry for a minute or two to distribute flavour.
Add the sliced mushrooms, diced tomato and wine and continue to stir fry until the mushrooms are cooked and wine absorbed. Set aside
Slice the chicken into strips, now add all ingredients including carrots, cucumber, spinach and coriander. Serve cold with the sauce on the side.