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.
Course Chicken, Gluten free, Low Carb, Salad
Cuisine South African
Keyword Chicken salad, peri peri chicken, peri peri chicken salad
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.