Ultimate Nandos Delight: A Flavor-Packed Salad Adventure
This Nandos-inspired salad combines marinated chicken, crispy homemade chips, and grilled halloumi, all topped with a drizzle of Perinaise sauce. Perfect for a sunny day treat!
Equipment
- Air fryer
- 2 Frying pan
Ingredients
- - 270g chicken breast
- - 50g light halloumi
- - 500g Maris Piper potatoes
- - 50g Peri-peri lemon & herb sauce
- - 30g Perinaise sauce
- - Salad of choice
Instructions
Prepare the Chips:
- - Peel and cut the Maris Piper potatoes into fries.
- - Place them in the air fryer tray, season with salt and pepper.
- - Add a few sprays of low-calorie spray oil and shake well.
- - Air fry at 200°C for 15-20 minutes until golden and crispy.
Marinate and Cook the Chicken:
- - Cut the chicken breast into chunks.
- - Marinate the chicken with the Peri-peri lemon & herb sauce.
- - Cook in the air fryer at 190°C for 10 minutes or until cooked through.
Cook the Halloumi:
- - Slice the light halloumi and fry in a pan until golden brown on both sides.
Assemble the Salad:
- - Arrange the cooked chicken, halloumi, and crispy fries on a plate.
- - Drizzle with Perinaise sauce.
Serve:
- - Serve the Nandos-inspired salad immediately and enjoy!