1 large cucumber – if preferred, you can deseed and peel it.
4 chicken breasts – boiled and cooled
1 large carrot, grated and sprinkled with lime/lemon juice
1 finely sliced onion
½ cup of peanuts or roasted chickpeas
4 tablespoons of sesame seeds
1 red or yellow pepper cut into strips
1 iceberg lettuce
Feta cheese or mozzarella cubes to garnish
For the dressing:
You can use your favourite salad dressing, or simply toss with a bit of lemon/lime juice mixed with a touch of oil and a hint of Dijon mustard mixed with honey.
Or you can mix your favourite Nando’s sauce with some plain yoghurt for a sensational twist. Just select your favourite, stir the yoghurt in, do a quick taste test to make sure it’s just right, and toss through your salad before serving.
Slice the cucumber and shred the lettuce.
Using two forks, shred the chicken
Combine all the ingredients in a large bowl, and toss.
This can now be covered and kept in the fridge until you’re ready. Leave the nuts and seeds out until ready.
Put on the dressing and add the nuts and seeds just before serving, give it one last mix, garnish with your cheesy choice and serve.
Absolutely refreshing, delicious and satisfying!
This salad can also be used as the filling for wraps and sandwiches. If you’re in the mood for something more hearty, omit the lettuce and add in some cooked noodles for a filling dinner.