SPICY CHICKEN SALAD
4 chicken breasts, skin removed
1 teaspoon ground paprika
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
1-2 tablespoons extra-virgin olive oil
2 cups cooked brown rice
4 cups baby spinach leaves
16 cherry tomatoes
1½ cups cucumber, diced
1 red capsicum, diced
2 cups purple cabbage, finely sliced
1 cup carrot, grated
¾ cup Greek yogurt
1 lime, juiced
¼ teaspoon ground paprika
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
Preheat a barbecue grill on medium heat.
Combine paprika, turmeric, cumin and coriander in a medium bowl, mix well, and then evenly coat each chicken breast with spices. Brush olive oil over each chicken fillet. Cook on barbecue grill for 4 minutes each side or until cooked through, then slice.
Divide rice and salad ingredients evenly between 4 bowls.
Mix yogurt, lime, paprika, turmeric and cumin together in a small jug.
Place sliced chicken into bowls and drizzle with yogurt dressing.