Cecilia’s summer salad

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10 servings
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Poultry

By Food24 November 03 2009
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Ingredients (14)

8.00 chicken breast fillets — cut into strips
0.00 salt and freshly ground black pepper — to taste
60.00 ml fresh chillies — 573
125.00 g halloumi cheese — strips
1.00 poppadoms
50.00 g macadamia nuts
5.00 ml brown sugar
0.00 lettuce — mixed leaves
0.00 fresh parsley
0.50 pineapple
0.50 cucumber — English variety, sliced
10.00 black olives
12.00 piquanté peppers
100.00 ml fresh mixed herbs — coarsely chopped
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Method:

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.



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