Cecilia's summer salad

Recipe from: 2/10/2004 12:00:00 AM

Ingredients 14
Servings 2


Serving Change
  • 8
    chicken breast fillets, cut into strips
  • salt and freshly ground black pepper to taste
  • 60
    olive oil
  • 125
    halloumi cheese, cut into strips
  • 1
    x 110 g packet plain poppadoms
  • 50
    macadamia nuts
  • 5
    brown sugar
  • big handful of mixed lettuce leaves, broken
  • few sprigs of fresh parsley
  • 0.50
    pineapple, cut into pieces
  • 0.50
    English cucumber, sliced into rings
  • 10
    black olives
  • 12
    piquante peppers, halved
  • 100
    coarsely chopped fresh mixed herbs


Season the chicken strips with salt and pepper.
Heat 10 ml of the oil in a big saucepan and fry the chicken until just done. Remove from the pan and allow to cool.
Add another 10 ml of the oil to the pan and fry the halloumi cheese lightly on all sides. Drain on paper towels.
Add the rest of the oil to the pan and fry the poppadoms until golden brown on both sides.
Drain on paper towels and break into pieces.
Sprinkle the nuts with brown sugar and fry in the same pan until golden brown.
Arrange the lettuce leaves and parsley in a salad bowl.
Top with alternate layers of cooked chicken, halloumi, poppadom pieces, pineapple and cucumber.
Sprinkle with nuts, olives, piquante peppers and herbs.

Read more on: poultry  |  sauté


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