Peri peri chicken and zoodle salad


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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice the grilled chicken and put it on the salad, then drizzle with olive oil, lemon juice and season to taste.Serve immediately.
  6. If you plan to pack it for lunch, keep the dressing separate and toss just before serving.


Please enter your comment!
Please enter your name here