Peri-Peri chicken salad with charred corn

This peri-peri chicken salad recipe 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

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 Nando’s, you’ll know where I’m going with this. The chicken breasts stay 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 healthy lunch or dinner.

Ingredients

Full recipe with amounts can be found in the recipe card below.

  • Chicken breasts. 
  • Peri-Peri sauce.
  • Olive oil.
  • Lemon juice.
  • Honey.
  • Salt & Pepper.
  • Sweet corn.
  • Lettuce.
  • Tomatoes. I used cherry tomatoes but use any ripe tomatoes of your choice.
  • Avocado.
  • Feta cheese. 
  • Olives. I used Kalamata olives.

Peri-Peri chicken salad with charred corn

How to make peri-peri chicken salad

  1. Marinate and grill the chicken: Combine the peri-peri sauce, olive oil, lemon, honey and seasoning then pour over the chicken and allow to marinate. Grill/pan-fry the chicken in a hot pan for 2-3 minutes per side until caramelized and cooked through. Remove and allow to rest before slicing.
  2. Char the corn: Brush the corn with oil then allow to cook in a hot pan/grill until charred. Remove from the heat then slice the kernels off the cobs.
  3. Assemble the salad: In a large platter or bowl, add the lettuce leaves then top with tomatoes, olives, feta cheese, corn and sliced avocado. Add the sliced chicken then dress with olive oil, lemon juice, salt and pepper. Serve immediately.

What to serve with grilled chicken salad

  1. Easy crusty bread
  2. Easy focaccia bread

Peri-Peri chicken salad with charred corn

Grilled chicken salad recipes

  1. BBQ Chicken salad
  2. Chicken quinoa salad with peas and feta
  3. Chicken Caprese salad
  4. Greek orzo salad with grilled chicken
Peri-Peri chicken salad with charred corn

Peri-Peri chicken salad with charred corn

This peri-peri chicken salad recipe is perfect for lunch or a healthy dinner and the spicy peri-peri marinade on the chicken will have you coming back for more.
4.67 from 18 votes
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Course: Chicken, Gluten free, Low Carb, Salad
Cuisine: South African
Keyword: Chicken salad, peri peri chicken, peri peri chicken salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 240kcal
Author: Alida Ryder
Servings: 4

Ingredients

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 1/2 lemon
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • salt & pepper to taste

for the salad

  • 2-4 ears of corn
  • salad leaves of your choice
  • ripe avocado sliced
  • olives
  • cherry tomatoes halved
  • feta cheese cubed
  • olive oil
  • juice of 1/2 lemon
  • salt & pepper to taste

Instructions

  • 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.
  • 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.
  • 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.
  • Remove from the pan and allow to rest for 10 minutes.
  • 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.
  • Slice the grilled chicken and place on the salad then dress with olive oil, lemon juice and season to taste.
  • Serve immediately.
  • *If you are planning to pack this for lunch, keep the dressing separate and dress just before serving.

Nutrition

Calories: 240kcal | Carbohydrates: 11g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 309mg | Potassium: 548mg | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 9.2mg | Calcium: 6mg | Iron: 0.6mg