Chicken and prickly pear salad

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You know that song by the Eurythmics, Thorn In My Side? It was written after Annie (Lennox) made this salad.  I mean – “I should have known better, but I trusted you at first. I should have known better, but I got what I deserved”. Have you seen the thorns on prickly pears? No you haven’t, they are so delicate and dainty there is absolutely no way. You just trust that the beautiful ripe fruit won’t hurt you. But they do, and you try for two days to get those little thorns out of your hand. Word of advice: use a knife and fork when pealing these.

But it was totally worth it. Pairing the sweet prickly pears (best served ice cold) with bite-sized browned chicken was probably the best decision I have made all week. A handful of feta and a creamy dressing pulls this salad together, making it a memorable favourite.

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Ingredients:

3 chicken breasts, cut into bite sized pieces

4 prickly pears, peeled and quartered

Sweet baby leaf salad

Half a cucumber, peeled and thinly sliced

Handful of beansprouts

Handful of Danish feta cheese

Method:

1. Fry the chicken in a splash of oil with some salt and pepper. Once the chicken is done, set it aside to cool.

2. Arrange the baby leaf salad in a salad bowl. Add the cucumbers, beansprouts, chicken, prickly pears and feta cheese.

3. Serve with a creamy salad dressing.

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12 thoughts on “Chicken and prickly pear salad

  1. Oh my goodness, how unique is this salad? I’ve never tried prickly pears but will now definitely be going to the grocery store in search of them!

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