For the chicken:
2 free range chicken breasts cut in strips
1 teaspoon green masala
1 teaspoon chicken masala
1 teaspoon ginger & garlic
1 1⁄2 teaspoon chicken spice
1 1⁄2 lemon pepper spice
1 teaspoon dhanya & cumin spice
1⁄2 teaspoon chilli powder
1⁄2 teaspoon tumeric
Salt & ground black pepper to taste
A little nandos peri peri mild sauce
Cocktail tomatoes cut in half
2/3 spring onion
2 hard boiled eggs
1 baby potato
1 sweet potato (optional to use butternut, I didn't have so I used sweet potato)
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!