I marinated some chicken fillets with garam masala, salt and pepper, olive oil and roasted them in my counter top toaster oven, done in twenty mins. Let cool and proceeded with the prepared mayo. I did not make the mayo from scratch but added the flavours to store bought mayo with grated garlic, more garam masalah, cranberry jelly, more salt and pepper and lemon juice. Lastly stir in the plain yoghurt.
Diced the cold roasted chicken fillets, halved the purple grapes, added scoops of the prepared dressing, mixed well to coat. Placed on top of prepared (washed and spin dried) salad leaves. Top off with young celery leaves and toasted almond flakes. Big yumms!
from pages 270-271 of River Cottage Fruit every day!