Sweet Cactus Chicken.

Take one medium cactus leaf, and half a red pepper. Slice them all up for a stirfry, putting the red pepper in first. When its about as soft as the cactus add in the green and about half a vidalia onion.
Slice up a chicken breast and add dried basil and garlic powder. When the onion is just about to brown then get the chicken in.

Fry until done, then tear up half a ball of mozzarella and stir that into the mix. You'll have to be pretty nimble cos otherwise the fried cheese goes all runny. You want lumps. Finish with ground black pepper, serve with French bread and garnish with slices of yellow tomato.

The Vidalia onions are sweet and tangy, more flavoursome that red onions but still quite mild in their own way. The red pepper is red pepper, orange would do just as good. The cactus leaf is sweet and succulant. Its like mangtout beans, fresh and early in the season but with a sticky moisture you can't help but enjoy. You could use a honey glaze on the chicken to really bring out the sweet sensation of the vegetables, or go the other way and use an earthy marinade.

I don't know where to buy a cactus leaf from back home. Not the supermarket, that's for sure. Its the sort of plant, like basil, you can grow in the kitchen - just break off what you need to cook with and enjoy it fresh.