Crispy Chicken Salad: Ingredients: -Flour                             2/3 Cup -Paprika                         2 tablespoon -Cayenne                       2 tablespoon -Chicken Stock               1 OXO cube -Peri Peri                        1 teaspoon -Chicken Breast              500g -Rice bran oil                  2 Cups SALAD: -Variety of Lettuce -Cucumber                   1/2 Med -Tomato                      2 Med -Feta                           100g -Mushroom                 2 White button -Red Onion                 A slice off a med onion 1. Mix flour, cayenne, paprika, oxo cube and peri peri in a plastic bag this can be an old shopping bag (with no holes). This can be done by twisting the top of the bag and mixing ingredients. 2. Cut the chicken into strips and cubes as shown in the picture. Put the chicken into the bag. 3.Tie the plastic bag by twisting the top and mix until all the chicken is coated. Leave the chicken for about 30 minutes you can make the salad in this time. Now for the SALAD 4. Lay a bed of lettuce as shown in picture. 5. Slice the tomatoes and cucumber and lay out as per the picture. 6. Cube the Feta. Slice the Red onion and mushrooms then place on serving plates. Now for Cooking the chicken. 7.Heat rice bran oil in a wok. Heat to a hot temperature this should bubble as in picture when a piece of chicken is put in. Put chicken pieces in groups of 5-8 pieces depending on chicken size and wok size. Allow room for chicken to cook without sticking together or dropping oil temperature to much. 9.Remove groups of chicken and place in a bowl with a paper towel which will absorb the oil from the chicken. 10.Place the chicken on to the salad prepared earlier as shown below. Hint: Serve well chicken is hot.