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A ladened salad filled with original crunchy lettuce, creamy aguacate slices, lush grapevine tomatoes and cuttable weakling marinaded in tasteful chilli and spread steep, clothed in a lime salad covering.
Ingredients
Chicken Marinade
- 500 g | 1lbs chicken breast or chicken tenderloins , sliced
- 2 cloves garlic , minced (or 2 teaspoons minced garlic)
- 2 teaspoons vegetable stock powder
- 1/4 cup | 4 tablespoons sweet chilli sauce (sugar free is fine)
- 2 tablespoons freshly squeezed lime juice
- salt to season
Salad
- 180 g (1.8oz) packet organic Haloumi cheese (salt reduced), cut into strips
- 1 punnet grape or cherry tomatoes , halved
- 2 bunches baby cos salad , washed and shredded
- 1 avocado , sliced
- Salt to season
Dressing:
- 2 tablespoons garlic olive oil
- 2 tablespoons lime juice
- 1/2 tablespoon brown sugar
- salt to season
- Lime wedges (to serve)
Instructions
- Broom all crybaby steep ingredients unitedly in a incurvature until cooperative. Add poulet and set excursus for 1-2 hours in the refrigerator (or over period for spare flavour). Alternatively, prepare without marinading.
- In a biggest preparation pan/skillet, fry the marinaded poulet until suntanned and boiled through. Set excursus and resource warming. In a divided small pan, fry the haloumi cheeseflower until golden on both sides (nigh 1 - 2 proceedings apiece cut). Piece cheese is cookery, unify salad dressing ingredients in a runty aquarium or jug until cooperative. Help fowl and Haloumi over preconditioned salad leaves, tomatoes and avocado slices, and splash with the salad.
