It may not be fancy, but I love a bit of Nandos. Admittedly we did go so much that I got a bit sick of it, but when Liam made himself dinner with the Coat and Cook medium sauce at the weekend, I was inspired to use the leftovers for lunch the next day to make a banging salad for us both. It was a resounding success, so I thought I’d share a little recipe for when you’re in need of some peri peri goodness.
Like all good salads, this is embarrassingly easy to knock up (especially if the chicken has already been cooked and simply needs shredding). Much like my chicken and chorizo salad, I am slightly hesitant in declaring this as a “recipe”, because y’know it’s just throwing some stuff together…
Nandos Chicken & Halloumi Salad Ingredients
Pre cooked chicken in Nandos Coat and Cook sauce (as much as you want – we had one breast each. Oooer)
Babyleaf salad leaves – or whatever type of salad you prefer
Thinly cut halloumi
Nandos lemon and herb pouring sauce
Start by cutting the halloumi into thin(ish) slices. Spray a frying pan with some Frylight or use a little bit of oil. Heat up the pan on medium, and add the halloumi slices.
Whilst these are frying up nicely, get your pre cooked chicken and shred it using a knife and fork. I cut it into tiny chunks rather than properly shredding it, but whatever floats your boat. Once shredded or cut, flip the halloumi slices so they get slightly crispy on both sides.
Line the bottom of a bowl with salad leaves. At this point, I would add a small amount of sauce and then layer with some more salad. This is my top secret trick for making sure the salad gets enough sauce. Don’t tell anyone because it’ll change your life…
Next, add the shredded chicken and a few croutons. Then strategically place the halloumi so it looks Instagram-worthy. Finally, drizzle the lemon and herb sauce over the top.
BAM. Done. You’re welcome.