Ingredients

GROUP A: CHICKEN

• 2 tbsp full-fat plain Greek yogurt

• 1/2 tsp ground cumin

• 1/2 tsp ground turmeric

• 1/2 tsp ground harissa seasoning mix

• 1/2 tsp ground sweet paprika

• 4 - 5 oz boneless chicken breast

• Salt & pepper, to taste

GROUP B: SALAD

• 2 1/2 cups kale leaves, shredded or torn by hand

• 4 - 5 cherry plums, pitted and sliced lengthwise

• 1 tbsp chopped walnuts

• 2 tbsp mini bocconcini cheese

• 1 -2 tbsp shredded carrot

GROUP C: DRESSING

• 1/2 tbsp lime juice

• 1/4 of a serrano pepper, finely minced

• 1 tsp olive oil

• 2 tsp finely minced cilantro

• 1/2 tsp soy sauce

Method

• Add all Group A ingredients to a bowl and let the chicken marinate for 15 - 20 minutes.

• While the chicken is marinating, prep the dressing by mixing all Group C ingredients in a small bowl. Set aside.

• Heat some olive oil in a non-stick skillet and sauté the kale on medium-high heat, till it slightly glistens. Be careful not to overcook it to a point that it either wilts excessively or burns. Transfer the pan-seared kale to a bowl. In the same skillet, roast the walnut bits till they smell toasty and are slightly browned. Set them aside till it is time to plate.

• Oil a cast iron skillet or grill pan and cook the chicken for 3 - 4 minutes on each side on medium-high heat, till it is juicy and has well-defined grill marks (if using a grill pan).

• Plate up: To the bowl with the kale, add the shredded carrot, sliced plums, and bocconcini. Sprinkle the walnuts all over, place the chicken over the greens, and finish off with a healthy dose of the dressing.