SPICY CHICKEN AND FETA SALAD
- chicken breast (1 per person), cut into bite-size pieces
- 1 small onion
- 1 clove of garlic
- olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon chicken spice
- pinch of salt, to taste
- 1 teaspoon of sugar
Fry the onion and garlic with a bit of olive oil. Add the balsamic vinegar, sugar and Worcestershire sauce and let it simmer for 2 minutes. Add your chicken and the other ingredients. Do not let the mixture get too dry. Fry till chicken is cooked. Set aside.
On a plate place butter lettuce (or any other of your choice), a few slices of cucumber (quartered), cherry tomatoes (halved), onion rings (not too many of it will overpower the salad). Add vinaigrette by mixing olive oil, white vinegar, salt and fresh parsley. Add your chicken next. Crumble some Feta cheese on top and add olives.
Note: I made my own beetroot so I added a few pieces of beetroot to the salad as well (optional). Another option is to also add some avocado. This salad can be changed according to your liking and favourite vegetables. You can also add some corn kernels (cooked fresh – not from the can as it will become soggy).
Photo: Paula DaSilva du Plessis
