Make this gluten-free and zoodle peri peri chicken salad the night before to make sure there’s enough time for the chicken to soak up all the saucy goodness.
Ingrediants for the peri-peri chicken
- 4 skinless chicken breasts cut in half lengthwise, resulting in 8 thin chicken breasts)
- 2 tablespoons of peri-peri sauce
- juice of 1/2 lemon
- 2 tablespoons of olive oil
- 2 teaspoons of honey
- Salt and Pepper To Taste for the salad
- 2-4 ears of corn
- salad leaves of your choice
- sliced ripe avocado
- olives
- cherry tomatoes cut in half
- diced feta
- olive oil
- juice of 1/2 lemon
- Salt and Pepper To Taste
Instructions for the peri-peri chicken
- Add the peri-peri sauce, olive oil, honey, lemon and seasoning and mix well. Pour over the chicken breasts and marinate for at least 10 minutes.
- While the chicken is marinating, char the corn, brush the corn with olive oil and place it in a hot pan, rotating every few minutes until the corn is completely charred. Remove and set aside.
- To cook the chicken, place it on the hot plate you used for the corn and cook 2-3 minutes per side or until the chicken is cooked to your liking.Remove from the pan and let it rest for 10 minutes.
- To assemble the salad, arrange the salad leaves, sliced avocado, cherry tomatoes, olives and feta cheese on a large plate. Cut the corn kernels from the cobs and add them to the salad.
- Slice the grilled chicken and put it on the salad, then drizzle with olive oil, lemon juice and season to taste.Serve immediately.
- If you plan to pack it for lunch, keep the dressing separate and toss just before serving.
