Emmet is a big fan of Moghul Curry and he sent us a recipe he created and loves.
2 heads Butter lettuce
1 bunch spinach
2 green onions, diced
2 cups broccoli florets (small)
2 cups asparagus (2" sections)
2 cups julienned carrots - (3 or 4" sections)
2 chicken breasts
1-2 heaping tsp Moghul Curry powder (or to taste)
1 clove garlic chopped
1-2 tsp honey
1 tbsp fresh lime juice (or lemon)
1/2 -1 cup olive oil
2 tbsp mayo (optional)
1 tsp tabasco or Franks hot sauce (optional)
Brush chicken breasts with 1/4 cup of dressing - barbecue until firm but not over done.
Wash and shred lettuce and spinach - place in a large salad bowl with the green onions. Steam the broccoli, asparagus and carrot strips for a couple of minutes. Remove chicken from BBQ - pull apart into bite sized chunks using two forks. Place hot steamed veggies and hot pulled chicken into the centre of the salad greens - pour remaining dressing over the hot ingredients, toss and enjoy.