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.

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.

Table of Contents

1 Ingredients
2 How to make peri-peri chicken salad
3 What to serve with grilled chicken salad
4 Grilled chicken salad recipes
5 Peri-Peri chicken salad with charred corn

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.

How to make peri-peri chicken salad

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.
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.
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

Grilled chicken salad recipes

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.

4.65 from 17 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

Cook Time: 15

Total Time: 25

Calories: 240kcal

Author: Alida Ryder

Servings:

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