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Peri-Peri chicken salad with charred corn

 In Chicken, Dinner/Supper, Gluten Free, Lunch, Quick and Easy, Recipes, Salads & Starters, South African Cooking

This peri-peri chicken salad is perfect for lunch or a healthy dinner and the spicy peri-peri marinade on the chicken will have you coming back for more.

Peri-Peri chicken salad with charred corn

So it seems we’ve just skipped right over my favourite season. Hi Spring, Bye Spring. See ya next year buddy. Last week it reached 33ºc you guys. THIRTY THREE. That’s like 90ºF. In Spring. So in anticipation for the hottest Summer ever in history, I have started making lists of recipes that require zero cooking. Because if I’m hot now, can you just imagine what January/February is going to be like? 90% of the recipes I’ve noted down involves chicken breasts or a rotisserie chicken bought from a supermarket. Because a) chicken breasts cook in less than 10 minutes and b) a rotisserie chicken involves exactly no work from me.

Peri-Peri chicken salad with charred corn

Of course salads are at the top of my list with chicken salads in every way, shape and form being no.1. And this peri-peri chicken salad is one I’ll be doing a LOT of this Summer. What I love so much about this salad is that the chicken takes all of 5 minutes to cook (if your  pan is really hot) and the spicy, aromatic peri-peri marinade results in the tastiest grilled chicken ever. If you’ve ever had Nandos, you’ll know where I’m going with this. The chicken stays super juicy and tender due to the short cooking time and along with a salad packed full of fresh, vibrant vegetables, makes for an unbelievably easy and delicious lunch or dinner.

Peri-Peri chicken salad with charred cornI added charred corn because I could pretty much eat corn with everything and I think the sweetness it adds is really good with the spicy chicken. Creamy avocado mellows everything out and the olives, feta and tomatoes just finish things off nicely. This peri-peri chicken salad is perfection for a quick weeknight dinner, it’s great as a packed lunch and the recipe can easily be multiplied if you’re feeding a crowd. Add a few ciabattas and chilled wine and you have a no-fuss lunch your guests will love.

Peri-Peri chicken salad with charred corn

Peri-Peri chicken salad with charred corn
Prep time
Cook time
Total time
This peri-peri chicken salad is perfect for lunch or a healthy dinner and the spicy peri-peri marinade on the chicken will have you coming back for more.
Recipe type: Chicken, salad, gluten free, low carb,
Serves: 4
for the peri-peri chicken
  • 4 skinless chicken breasts, sliced in half lengthwise, giving you 8 thin chicken breasts)
  • 2 tablespoons peri-peri sauce
  • juice of ½ lemon
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • salt & pepper to taste
for the salad
  • 4 ears of corn
  • salad leaves of your choice
  • ripe avocado, sliced
  • olives
  • cherry tomatoes, halved
  • feta cheese, cubed
  • olive oil
  • juice of ½ lemon
  • salt & pepper, to taste
  1. Combine the peri-peri sauce, olive oil, honey, lemon and seasoning and mix well. Pour over the chicken breasts and marinade for at least 10 minutes.
  2. While the chicken is marinating, char the corn, brush the corn with olive oil and place in a hot griddle pan, rotating every few minutes until the corn is charred all over. Remove and set aside.
  3. To cook the chicken, place the chicken on the hot griddle pan you used for the corn and cook for 2-3 minutes per side or until the chicken is cooked to your preference.
  4. Remove from the pan and allow to rest for 10 minutes.
  5. To assemble the salad, place the salad leaves, sliced avocado, cherry tomatoes, olives and feta cheese on a large platter. Slice the corn kernels off the cobs and add to the salad.
  6. Slice the grilled chicken and place on the salad then dress with olive oil, lemon juice and season to taste.
  7. Serve immediately.
  8. *If you are planning to pack this for lunch, keep the dressing separate and dress just before serving.

More easy chicken salad recipes:

Moroccan chicken salad

Leftover roast chicken is perfect used in this aromatic Moroccan chicken salad recipe. Juicy cherry tomatoes, crisp cucumber, pistachios and pomegranate rubies along with a spiced, fragrant dressing take this lunchtime staple to a whole other level.

Chinese chicken and cabbage salad 

Chinese chicken salad

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Showing 12 comments
  • Cathy |

    i’m so jealous that your summer is just starting as ours winds down. this salad screams summer and yes to corn in everything!

  • rebecca | DisplacedHousewife

    What a gorgeous salad Alida!!! And I loved seeing the kids in the pool…makes me already miss summer here!! xo

    • Alida Ryder

      Thanks so much R. Yeah, they really love the pool and I know that’s where we’ll be spending all of our time over the next few months.

  • Tiaan

    I LOVE peri-peri chicken so this is right up my alley. All these ingredients would be great in a wrap or pita too.

    • Alida Ryder

      Me too. I could have it every day. And yes, this salad would be great in a wrap/pita!

  • Jenni

    This salad looks so good. I’m definitely making it for lunch this week.

    • Alida Ryder

      Thanks Jenni! Let me know what you think of it once you’ve tried it!

  • Karen @ Seasonal Cravings

    I cannot wait to try that peri-peri sauce. It looks so flavorful and delicious. Hope you had a great weekend Alida!

    • Alida Ryder

      The peri-peri sauce is such a great condiment to have in the fridge. I really love spicy food so I eat it with everything!

  • Reply

    This is one gorgeous salad Alida! I love everything you’ve combined here. And that peri-peri sauce sounds amazing. Hope the temps cool down for you. Although the kids seem to be loving the pool! Stay cool and have a wonderful week!

    • Alida Ryder

      Thanks so much Mary Ann. The kids are absolutely loving the pool so at least there’s one good thing about Summer. 😉

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