Indian-Spiced Chicken Salad

Ingredients

• 8 cups torn boston lettuce leaves 
• 0.5 pint cherry tomatoes halved
• 1 tablespoon coriander seeds 
• 1.5 teaspoons cumin seeds 
• 0.5 teaspoon fennel seeds 
• 0.3 teaspoon fenugreek 
• 2  garlic cloves thinly sliced
• 0.3 pound green beans 
• 1 pinch ground turmeric 
• 4 servings kosher salt and pepper freshly ground
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon mustard seeds 
• 5 tablespoons olive oil extra-virgin
• 1 pound papaya --peeled red ripe
• 2 tablespoons tawny port 
• 0.3 cup roasted cashews chopped
• 1  shallots minced
• 24 ounces chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• sauce pan
• baking pan
• grill
• grill pan

Directions

1. In a small skillet, toast the whole spices over moderate heat for 1 minute.
2. Let cool completely, then coarsely grind.
3. In a large, shallow baking dish, mix 1 tablespoon plus 2 teaspoons of the ground spices with 2 tablespoons of the olive oil, the port, garlic, turmeric, 1/4 teaspoon of salt and 1/2 teaspoon of pepper.
4. Add the chicken breasts and turn to coat. Cover and refrigerate for 2 hours or overnight.
5. Mix the remaining ground spices with the lemon juice, shallot and the remaining 3 tablespoons of olive oil and season with salt and pepper.
6. In a saucepan of boiling salted water, cook the green beans for 3 minutes.
7. Drain and refresh under cold water. Pat dry and cut into 2-inch lengths.
8. Light a grill or preheat a grill pan.
9. Remove the chicken breasts from the marinade; discard the garlic. Grill the chicken over moderately high heat until cooked through, about 4 minutes per side.
10. Let rest for 5 minutes, then cut in to 1 1/2-inch chunks.
11. In a large bowl, toss the lettuce with the papaya, tomatoes, green beans, chicken and the dressing.
12. Sprinkle with the cashews and serve.