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PIRI PIRI CHICKEN SALAD

Spicy garlicky Piri Piri chichen salad served over crisp spring mix, cherry tomatoes, fresh
dill, avocado, and mangos topped with crunchy chipotle tortilla strips. Tender juicy chicken breast marinated in spicy piri piri sauce makes for a delicious healthy weeknight dinner!


Prep Time10 mins
Cook Time12 mins
Additional Time1 hr
Total Time1 hr 22 mins
Course: Salads
Servings: 4 -6
Author: the communal feast

Ingredients

  • 6 boneless chicken breasts
  • 12 oz jar fire roasted red peppers drained
  • 6 cloves of garlic
  • Juice from 2 lemons
  • 1 tsp smoked paprika
  • 2 tbsp apple cider vinegar
  • 1 small red onion quartered
  • 1 birds eye chilli more if you like spice
  • 2 tbsp brown sugar
  • ½ cup olive oil
  • 1 tbsp oregano
  • 1 tbsp red chilli flakes
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 bay leafs
  • 1 tbsp honey
  • Salad:
  • Spring mix
  • Chopped mangos
  • Sliced avocados
  • Sliced red onions
  • Cherry tomatoes cut in half
  • Chopped fresh dill
  • Chipotle tortilla strips salad toppers
  • Fried jalepenos salad toppers
  • Italian dressing

Instructions

  • 1. Add all the sauce ingredients to a food processor or blender and puree until smooth. Taste and adjust accordingly.
  • 2. Season the chicken breast with salt and pepper in a ziplock bag. Add half the piri piri sauce and rub the chicken together making sure the sauce is well distributed and coated onto the chicken. Let marinate in the fridge for at least 1 hour or overnight. Store the remainder of the sauce in an airtight container for up to 1 week. (We’ll be using the extra sauce for basting the chicken on the grill and before serving so make sure you save enough)
  • 3. Spray the grill with cooking spray. Preheat the grill to medium heat. Remove the chicken from the bag and place on the grill. Grill each side for about 6 minutes depending on the size of the chicken breast. Baste the chicken with remaining piri piri sauce every time you flip. Once the chicken is fully cooked and your satisfied with your grill marks, remove from
    the grill and place on a baking tray.
  • 4. To make the salad, add all ingredients to your bowls and drizzle with Italian dressing. Once the chicken has cooled slightly, sice the chicken across the grain and place 1 chicken breast per serving. Brush with extra piri piri sauce and top with salad toppers. Serve with a lemon wedge.