Layla
Student Chef2
13.5K
3
Wife & Mother. I love cooking as long as someone else is cleaning up afterwards! :)
Joined 9 years ago
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INGREDIENTS
For the chicken:
2 free range chicken breasts cut in strips
1 lime
1 teaspoon green masala
1 teaspoon chicken masala
1 teaspoon ginger & garlic
1 ½ teaspoon chicken spice
1 ½ lemon pepper spice
1 teaspoon dhanya & cumin spice
½ teaspoon chilli powder
½ teaspoon tumeric
Salt & ground black pepper to taste
Fresh coriander
A little nandos peri peri mild sauce
Salad:
Mixed lettuce
Cocktail tomatoes cut in half
1 avocado
2/3 spring onion
Cucumber
Feta
2 hard boiled eggs
Julienne carrot
1 baby potato
1 sweet potato (optional to use butternut, I didn't have so I used sweet potato)
METHOD
Mix all spices in the chicken and fry on medium heat in olive or coconut oil. Add a little water till it is cooked well. Add the fresh chopped coriander.
Boil your sweet potato/butternut and potato in salt water till almost done. Pre heat your oven.Drain and put olive oil on a tray and put your cubed veggies on the tray and sprinkle salt, pepper and a little chicken spice. Bake till they are cooked through and crispy.
Throw your lettuce, tomato, avocado, carrot, cucumber and spring onion in a bowl (I used a glass container with a lid as my hubby eats it for lunch) and peel your hard boiled eggs and cut them in half
Put your chicken pieces in with your sweet potato/butternut/potato into the salad.
I used a little greek salad dressing and closed the lid and shook it up.
You may add nuts or sprouts. (Optional)
Healthy and yum!
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Layla
Student Chef2
13.5K
3
Wife & Mother. I love cooking as long as someone else is cleaning up afterwards! :)
Joined 9 years ago