COURTESY BIBI AYESHA KADWA..SUNNYSIDE CLASSICS

Ingredients
For the chicken:
2 chicken breasts cut in strips
1tsp green masala
1 teaspoon chicken masala
1 teaspoon ginger & garlic
1 ½ teaspoon chicken spice
1 ½ tsp lemon pepper spice
1 teaspoon dhana jeero spice
½ teaspoon chilli powder
½ teaspoon tumeric
Salt & ground black pepper to taste
Fresh coriander
A little Nandos Peri Peri Mild sauce

Salad:
Mixed lettuce
Cocktail tomatoes cut in half
1 avocado
2/3 spring onion
Cucumber
Feta
2 hard boiled eggs
Julienne carrot
1 baby potato
1 sweet potato (optional to use butternut)

Method
Mix all spices in the chicken and fry on medium heat in olive or coconut oil. Add a little water till it is cooked well. Add the fresh chopped coriander. Boil your sweet potato/butternut and potato in salt water till almost done. Pre heat your oven.Drain and put olive oil on a tray and put your cubed veggies on the tray and sprinkle salt, pepper and a little chicken spice. Bake till they are cooked through and crispy. Throw your lettuce, tomato, avocado, carrot, cucumber and spring onion in a bowl and peel your hard boiled eggs and cut them in half. Put your chicken pieces in with your sweet potato/butternut/potato into the salad. use little Greek salad dressing and closed the lid and shook it up. You may add nuts or sprouts.