Emmet is a big fan of Moghul Curry and he sent us a recipe he created and loves.
Ingredients:
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
Dressing:
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)
Salt
Pepper
1 tsp tabasco or Franks hot sauce (optional)
Method:
Prepare dressing.
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 Bar-B-Que - 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.
Serves 4.