Spicy ‘Chicken’ Salad
by COLETTE PIENAAR
Who loves fried chicken? I do! Especially loved my mums garlic and lemon chicken. So when I chose to move towards a plant based diet I had to find alternatives for our favourite meals, this was one of them. Chicken was a staple meal in our house so my mission was to replicate that favourite. When my husband was transitioning he found that he loved this dish more than actual chicken and it very soon became something we repeat regularly. I hope you enjoy it too! Recipe makes 2-4 servings.
You will need:
1 Teaspoon Cumin (ground or seeds)
1 Teaspoon of Paprika
1 Teaspoon of Chilli Powder
1 Teaspoon Ground Cinnamon
Himalayan Rock Salt & Black Pepper to taste
300g Chicken – I use Quorn Chicken Pieces or VegiDeli Chicken Style Pieces (avail from Ocado – UK)
2 Tablespoons Coconut Oil / Butter (for vegan option no butter)
3-4 Handfuls of Greens, I used Kale here but any Leafy Green Vegetable will work
1 Mango Chopped
1 Avocado Sliced
2 Tablespoons Shelled Hemp Seeds to sprinkle on top
In a large bowl, combine the greens, top with the mango, avocado and hemp seeds.
In a pan heat the coconut oil / butter, add the cumin, paprika, chilli powder, salt, pepper and cinnamon to the oil, mix the spices together and make sure you don’t burn them, keep the oil temperature moderate.
Add the chicken pieces and coat them in the spice mix, slowly cook until they start to blacken, make sure you don’t burn them, although slightly burned pieces are yum ! Hands-up been there done that !
Once they are heated through and cooked to your liking, remove from the heat and allow them to cool slightly before popping them into the leaves and mixing it all together.
Enjoy ! Fried Chicken the kind way is divine !