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PERI-PERI CHICKEN SALAD WITH CHARRED CORN

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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.

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.

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INGREDIENTS

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

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  • 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

  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. Pecorino & potato bread
  3. Easy focaccia bread
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