Name: Peri-Peri chicken salad with charred corn
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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; 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)

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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.

When the temperatures start rising, I start thinking of recipes that require minimum effort and maximum reward. I mean, that’s pretty much always my motto but especially in Summer, I can’t be bothered to spend ages in the kitchen. Chicken recipes always win because chicken breasts cook in less than 10 minutes and they are the ultimate blank canvas in the kitchen. Chicken salad recipes are my number one go to during summer and this peri-peri chicken salad is no different.

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 breasts 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 healthy lunch or dinner.

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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.

4.89 from 9 votes

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Course: Chicken, Gluten free, Low Carb, Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings:

Calories: 240kcal

Author: Alida Ryder

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, <g class="gr_ gr_4198 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-ins replaceWithoutSep" id="4198" data-gr-id="4198">olives</g> 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

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