Peri peri chicken salad

Peri peri chicken salad

Ingredients (serves 6):

  • 3 (about 750g) chicken breast fillets
  • 125ml (½ cup) peri peri sauce
  • 2 x 240g pkts cherry tomatoes
  • 100g baby rocket leaves
  • 1 avocado, cut into thin wedges
  • ½ red onion, thinly sliced
  • Peri peri sauce, extra, to serve



  1. Combine the chicken and peri peri sauce in a large glass or ceramic bowl. Cover with plastic wrap. Set aside for 10 minutes to marinate.
  2. Preheat a barbecue grill or chargrill on medium.
  3. Spray both sides of the chicken with olive oil. Cook on grill for 5-6 minutes each side or until chicken is cooked through and charred slightly.
  4. Transfer to a plate. Cover with foil to keep warm.
  5. Cook the tomatoes on grill for 3-4 minutes or until heated through. Transfer to a separate plate.
  6. Thickly slice the chicken.
  7. Divide the chicken, tomatoes, avocado, rocket and red onion among plates.
  8. Serve with extra peri peri sauce.
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