Spicy Chicken and Sun-Blushed Tomato Salad

• 2 teaspoons garam masala
• 14 teaspoon paprika
• 14 teaspoon ground cumin
• 1 teaspoon mild chili powder
• 1 garlic clove, crushed
• 1 lime, juice of
• 6 tablespoons olive oil
• 4 boneless skinless chicken breasts (about 1 lb in total)
• 2 teaspoons clear honey
• 8 ounces italian-style salad leaves
• 3 12 ounces sun-blushed tomatoes
• 3 12 ounces black olives, pitted (good quality, such as Kalamata)
• salt and black pepper
• ciabatta, to serve (optional)

1. Place the garam masala in a shallow, non-metallic dish with the paprika, cumin, chili powder, garlic, half the lime juice, half a teaspoon each of salt and pepper and 2 tablespoons of the olive oil.
2. Stir to combine.
3. Cut the chicken breasts into 1in strips and toss in the spice mixture until well coated.
4. Set aside for at least 15 minutes to allow the flavours to develop (or up to 24 hours is fine, covered with plastic wrap in the fridge).
5. Heat a large, non-stick frying-pan over a medium heat and then add the chicken strips.
6. Cook for about 2 minutes on each side until cooked through and well seared.
7. Place the remaining lime juice and the honey in a screw-topped jar.
8. Season to taste, then shake vigorously until the salt has dissolved.
9. Add the remaining 4 tablespoons of olive oil and shake again until emulsified.
10. Tip the salad leaves into a bowl with the sun-blushed tomatoes and olives.
11. Add enough of the dressing to just barely coat the leaves.
12. Divide between serving plates and arrange the seared chicken pieces on top.
13. Serve at once with chunks of ciabatta bread, if liked.

garam masala, paprika, ground cumin, chili powder, garlic, lime, olive oil, chicken breasts, clear honey, salad, tomatoes, black olives, salt

Taken from www.food.com/recipe/spicy-chicken-and-sun-blushed-tomato-salad-236935 (may not work)