Supreme Hariyali Chicken Salad with Pappadoms & Rice Crackers

Ingredients: 

Hariyali chicken marinade: 
600g chicken breast – cut into 1 inch pieces 
1 packed cup coriander – roughly chopped 
¼ packed cup mint – roughly chopped 
⅓ cup yogurt 
2-3 green chillies 
1 tbsp Supreme Cumin Seeds 
1 tbsp Supreme Kasuri Methi 
1 tbsp Supreme Ginger Paste 
1 tbsp Supreme Garlic Paste 
Juice of 1 lemon 
¼ cup water 
Salt to taste 
50g butter 
Salad:
1 flat lettuce- chopped 
Mixed lettuce leaves 
2 mini cucumbers- ribboned 
1 carrot- peeled & julienned
1 cup finely sliced red cabbage 
1 red onion- peeled & finely sliced
Juice of 1 lemon 
Other ingredients:
Supreme Mango Chutney 
Yogurt & mint chutney 
Supreme Mini Pappadoms- fried or microwaved 
Method: 

Marinate the chicken: Add all the ingredients for the marinade (except chicken & butter) into a blender and blend until smooth. Add the chicken to a bowl and pour over the marinade. Mix well until well combined then set aside to marinate for 1 hour. 

Prepare the onions: add red onions, lemon and salt to a bowl. Mix together and set aside. 

Cook the chicken: heat a pan over medium-high heat. Add butter, once melted add the marinated chicken. Stir well and cook until the chicken is cooked through and excess moisture has evaporated. Remove from heat and set aside. 
Layer the salad: 
Layer the salad on a platter in the following order: 
Lettuce 
Mixed lettuce leaves 
Red cabbage 
Ribboned cucumber 
Julienned carrots
Cooked hariyali chicken 
Yogurt and mint sauce 
Sliced red onions 
Mango chutney 
Mini Supreme pappadoms 

Serve the salad immediately.