'Nero' Salad

Not baking related! But I do like to cook also! This is a very simple cheat salad. 

If I forget my lunch at work I wonder down to Nero Caffe and I purchase a Chicken & Mixed Grain Salad. I love this salad! But it is rather pricey, especially alongside a coffee! 

I searched the internet and couldn't find a recipe for it or anything actually related to it, so I managed to replicate it perfectly. 

Here is how I make it...

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 1 serving

Author: Olivia Margetts of Bobberty Bakes

Ingredients:

1 handful of mixed salad leaves

1 handful of diced cucumber

1 sundried tomato diced

1 sundried pepper diced

6 olives

1/4 cup of couscous

1/4 cup of chickpeas

1/4 cup of boiling water

1 small chicken breast

Salt & Pepper

1 heaped tbsp of Tzatziki

1 heaped tsp of Mayonnaise

Method:

1. If using an oven, preheat to 200 degrees. If using an airfryer, preheat for 3 minutes at 180 degrees. 

2. Coat the chicken breast in salt and pepper and put in the over for 30 minutes, or in the airfryer for 20 minutes.

3. Put the couscous in a tub that has a lid, add in the boiling water and seal the tub and leave to cook.

4. Add the salad leaves to the bottom of your salad bowl, with the cucumber, sundried tomato, sundried pepper, olives and chickpeas. 

5. In a small tub, mix the Tzatziki with the mayonnaise and mix thoroughly. 

6. Fluff the cooked couscous with a fork and let cool. 

7. Once the chicken is cooked, chop up into small bits and let cool.

8. Once the couscous is cooled, add it to the salad and then once the chicken is cooked add that on top. 

9. Refrigerate.

10. When ready to eat, mix it all together with the Tzatziki sauce and enjoy! 

Notes:

- If you are making this for dinner, you do not need to let the couscous and chicken cool, just add it to the salad and eat it straight away.