Monday, January 30, 2012

Peri Peri Chicken Salad

Takeaway is no match for this meal! This sizzling peri peri chicken is not only quick, but also wins on taste, value and freshness.   

Ingredients (serves 4)
2 long fresh red chillies, halved
2 tsp finely grated lemon rind
2 tbs olive oil
2 tbs chopped fresh oregano
3 garlic cloves, crushed
60ml (1/4 cup) fresh lemon juice
12 (about 600g) chicken tenderloins
Olive oil spray
1 tbs extra virgin olive oil
1 tbs apple cider vinegar
80g baby spinach leaves
1/2 small red onion, thinly sliced
125g cherry tomatoes, halved   

1. Remove the seeds from the chillies, if desired. Finely chop. Place in a bowl. Stir in lemon rind, olive oil, oregano, garlic and lemon juice. Add chicken. Toss to coat.
2. Spray a barbecue grill or chargrill with oil. Heat on medium-high. Cook the chicken for 4-5 minutes each side or until cooked through.
3. Whisk the extra virgin olive oil and vinegar in a large bowl. Add the spinach, onion and tomato to the bowl. Season with salt and pepper. Toss to combine. Divide the chicken and spinach mixture among serving plates.   

Serving tip: Serve this salad with thickly sliced crusty bread or gluten-free bread, if desired.  
With a twist: Peri peri salmon salad: Replace the chicken with 3 salmon fillets, quartered length ways. Cook for 2-3 minutes.  
Thai chicken salad: Replace chilli mixture with 1/4 cup sweet chilli sauce. Replace the spinach with 1 cup fresh coriander sprigs.

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