Chicken:
1 tbsp NOMU Spanish Smoked Sweet Paprika
1 clove garlic, minced
2 tsp NOMU Origanum
2 tspNOMU Thyme
2 tspNOMU Sea Salt
NOMU Black Pepper, to taste
1 tsp NOMU Cayenne Pepper
NOMU Extra Virgin Olive Oil
4 boneless skinless chicken breasts, sliced
Salad:
1 head of cos lettuce
1 cucumber, chopped
2 cups mixed tomatoes, chopped
1 avocado, pitted and sliced
½ red onion, sliced
Dressing:
1 clove garlic, minced
1 cup NOMU MAYU
3 tbsp Sriracha
2 tbsp fresh lemon juice
NOMU Sea Salt, to taste
For the chicken, combine all of the seasoning ingredients in a bowl. Rub the seasoning into the surface of the chicken breasts using a glug of NOMU Olive Oil. Grill in an oiled skillet over medium-high heat until cooked through and slightly charred, then set aside to cool.
To prepare the dressing, thoroughly combine all ingredients and season with NOMU Sea Salt to taste.
Combine the salad ingredients, and arrange the sliced chicken pieces on top. Drizzle over the dressing and serve.
Chicken:
1 tbsp NOMU Spanish Smoked Sweet Paprika
1 clove garlic, minced
2 tsp NOMU Origanum
2 tspNOMU Thyme
2 tspNOMU Sea Salt
NOMU Black Pepper, to taste
1 tsp NOMU Cayenne Pepper
NOMU Extra Virgin Olive Oil
4 boneless skinless chicken breasts, sliced
Salad:
1 head of cos lettuce
1 cucumber, chopped
2 cups mixed tomatoes, chopped
1 avocado, pitted and sliced
½ red onion, sliced
Dressing:
1 clove garlic, minced
1 cup NOMU MAYU
3 tbsp Sriracha
2 tbsp fresh lemon juice
NOMU Sea Salt, to taste
For the chicken, combine all of the seasoning ingredients in a bowl. Rub the seasoning into the surface of the chicken breasts using a glug of NOMU Olive Oil. Grill in an oiled skillet over medium-high heat until cooked through and slightly charred, then set aside to cool.
To prepare the dressing, thoroughly combine all ingredients and season with NOMU Sea Salt to taste.
Combine the salad ingredients, and arrange the sliced chicken pieces on top. Drizzle over the dressing and serve.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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