2 chicken fillets cut into thin small strips. Add chicken strips to pot. Sprinkle peri peri Aromat (a South African Spice), Ina Parman chilli and garlic seasoning, lemon pepper, garlic salt, & lemon juice. Add salt if needed. Steam with some water till done. Switch off and add some fresh spring onions.
For the salad In a plate layer lettuce, cut cucumber into strips, julienne carrots, add tomato wedges, olives, feta cubes, pepper strips & add cooled chicken. Garnish with spring onion, coconut flakes & flaked almonds.
Dressing: 2 tablespoons low fat mayo ½ tablespoon lemon juice Salt and pepper to taste Mix. Garnish with spring onions and fresh parsley. Drizzle over salad or serve with salad.