Indian-Spiced Chicken Salad

Back in the days before I worked in a winery, Steph and I joined a wine club together and resolved to cook up something special to pair with the wine whenever a shipment arrived. I would be hard pressed to name more than one other pairing, but Indian-Spiced Chicken Salad (from Food & Wine) was so good that we feel compelled to make it almost every time we find ourselves with a nice bottle of Viognier that needs drinking... This recipe is really delicious and is easy enough that it can be prepared even while staying in a cheap hotel (just using a portable camping grill) if necessary...

Indian-Spiced Chicken Salad
   2 tablespoons coriander seeds
   1 tablespoon cumin seeds
   1 teaspoon fennel seeds
   1 teaspoon mustard seeds
   1/2 teaspoon fenugreek
   1/2 cup extra-virgin olive oil
   2 tablespoons tawny port
   3-4 garlic cloves, thinly sliced
      Pinch of ground turmeric
      Kosher salt and freshly ground pepper
   4 skinless, boneless chicken breast halves
   1/4 cup fresh lemon juice
   1 large shallot, minced
   1/2 pound green beans
   8 cups torn Boston lettuce leaves
   1 large, ripe red papaya, peeled, seeded and cut into 1-inch chunks
   1 pint grape tomatoes, halved
   1/2 cup roasted cashews, chopped (or to taste)

In a small skillet, toast the whole spices over moderate heat for 1 minute. Allow to cool, then coarsely grind in a spice grinder (easiest) or mortar and pestle (harder).

In a large zip-top bag (freezer bags are best to avoid leaks), combine 2 tablespoons 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. Add the chicken breasts and turn to coat well. Seal the bag and refrigerate to marinate for at least 2 hours or (preferably) overnight.

Mix the remaining ground spices with the lemon juice, shallot and the remaining 6 tablespoons of olive oil and season with salt and pepper to taste. The dressing is best made a day in advance (when preparing the marinade) as well.

In a saucepan of boiling salted water, cook the green beans for about 90 seconds. Drain and refresh under cold water. Pat dry and cut into 2-inch lengths.

Light a grill (or preheat a broiler if you don't have a grill). Remove the chicken from the marinade and grill over moderately high heat until just cooked through. Allow the chicken to rest for 5 minutes, then cut in to 1-inch chunks. You now have a pile of ingredients that looks something like this:
In a large bowl, toss the lettuce with the papaya, tomatoes, green beans, chicken and the dressing. Sprinkle with the cashews and serve.

Serves 4.