Indian-Spiced Chicken Salad

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1 tablespoon coriander seeds

1 1/2 teaspoons cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon mustard seeds

1/4 teaspoon fenugreek

5 tablespoons extra-virgin olive oil

2 tablespoons tawny port

2 garlic cloves, thinly sliced

Pinch of ground turmeric

Kosher salt and freshly ground pepper

4 skinless, boneless chicken breast halves (about 6 ounces each)

2 tablespoons fresh lemon juice

1 shallot, minced

1/4 pound green beans

8 cups torn Boston lettuce leaves

1 large, ripe red papaya (1 pound)—peeled, seeded and cut into 1 1/2-inch chunks

1/2 pint cherry tomatoes, halved

1/3 cup roasted cashews, chopped

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