Peri-Peri Chicken Salad

This salad boasts tons of flavour from the spicy peri-peri chicken, to the creamy avocado and the sweet charred corn. It’s a “meal” salad and this recipe will serve about four. You can skip the chicken to make it vegetarian, or, use marinated halloumi cheese instead.

Let’s go shopping.

• 3 cups greens, spinach, lettuce or kale (I used kale chopped and massaged with 2 tbsp oil and salt)

• 1/2 avocado, sliced

• 1 can black beans, drained and rinsed

• 1 small can corn niblets, drained and charred

• 1/2 cup tomatoes, diced (I’ve used cherry)

• 1/4 jalapeno, seeded and diced (optional)

• 1 green onion, finely diced

• 1/4 cup feta

• 1 small cucumber, diced

Dressing

• 1/4 cup olive oil

• 1/2 lemon, juiced

• salt and pepper, to taste

Chicken

• 2 breasts, cubed

• 1/2 lemon, juiced

• 1/4 cup olive oil

• 1 tsp chilli powder

• 1 tsp oregano

• 1 tsp paprika

• 1 tsp cayenne

• 1/2 tsp pepper

• 1/2 tsp ground ginger

Marinate the chicken

Combine all ingredients in the “chicken” section of the ingredient list and let marinate for at least 1 hour, or up to overnight.

Cook in the air fryer at 390 for 18 minutes, or in the oven at 400 until cooked through.

Prep veggies and assemble salad

If you’re using kale, massage it with oil and salt to loosen it up. Top with all the veggies, feta and corn and beans. Once you have your salad assembled, drizzle with the olive oil, lemon and salt and pepper to taste

Enjoy!