Lay the chicken breasts in between a
double layer of cling film and bash out
using a rolling pin until about 1cm thick.
Rub with the tandoori spice mix and
some seasoning. With a griddle pan
over a medium heat, cook the chicken
for about 3-5 mins on each side
until cooked through.
To make the dressing, mix together
the coriander stalks, lime zest and juice,
coconut milk and mango chutney until
you have a pourable dressing – then
season. Arrange the salad ingredients on
a big platter. When the chicken is cooked,
slice it and add to the salad. Then drizzle
on some dressing, scatter with coriander
and poppadum pieces and serve.