Serves 4
Classy and cool, we plated the salad on a pretty non-breakable plastic plate. Easy to transport and non-breakable.

You will need

1 shop bought rotisserie chicken, skinned and boned
Ina Paarman’s Cajun Spice
2 red bell peppers
Ina Paarman’s Vegetable Spice
4 extra large eggs, at room temperature
freshly ground black pepper
1 pack mixed salad leaves
1 red onion, finely sliced into rings
1 ripe avocado
Ina Paarman’s Lemon & Black Pepper Seasoning
Ina Paarman’s Honey Mustard Dressing

Ina’s Tip

We priced whole fresh chickens which needed to be roasted at home vs. ready cooked rotisserie chickens and these were cheaper and more convenient to use.

An air fryer is excellent to quickly roast the peppers instead of the oven


Adjust the oven rack to the middle position and preheat the oven to 200°C. Place peppers on a baking sheet and roast for ± 30 minutes until blistered. Add to a bowl and cover with a plate on top to steam the peppers and loosen the skins. Leave to stand for ± 10 minutes. Pull off the skins and remove stems, cores and pips. Reserve the delicious liquid. Slice into thin strips. Season with Vegetable Spice.
Skin and bone the chicken into bite size pieces and shred the meat. Season with Cajun Spice.
Bring 4 cups (1 litre) water to a boil in a smallish saucepan.
Gently lower eggs into water and boil for exactly 7 minutes for medium-set yolks. Immediately transfer eggs to a bowl of ice water and chill until cold, about 5 minutes.
Peel eggs, cut in half and season with freshly ground black pepper.
Line a platter with green salad leaves.
Top with chicken, pepper strips, eggs, sliced onion and slices of avocado and season with Lemon & Black Pepper Seasoning.
Drizzle with more Honey Mustard Dressing.