Name: Peri peri chicken salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 2 long fresh red chillies, halved; 2 tsp finely grated lemon rind; 36.40 gm olive oil; 40.00 ml chopped fresh oregano; 3 garlic cloves, crushed; 60ml (1/4 cup) fresh lemon juice; 12 (about 600g) chicken tenderloins; Olive oil spray; 18.20 gm extra virgin olive oil; 20.00 ml apple cider vinegar; 80g baby spinach leaves; 1/2 small red onion, thinly sliced; 125g cherry tomatoes, halved

Peri peri chicken salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Elevate your meal with our quick, sizzling chicken dish - bursting with unbeatable taste, value, and freshness.

Ingredients:

2 long fresh red chillies, halved
2 tsp finely grated lemon rind
36.40 gm olive oil
40.00 ml chopped fresh oregano
3 garlic cloves, crushed
60ml (1/4 cup) fresh lemon juice
12 (about 600g) chicken tenderloins
Olive oil spray
20.00 ml apple cider vinegar
80g baby spinach leaves
1/2 small red onion, thinly sliced
125g cherry tomatoes, halved

Instructions:

If you like less heat, remove the chilli seeds. Finely chop them and place in a bowl. Mix in lemon zest, olive oil, oregano, garlic, and lemon juice. Add chicken and toss to coat evenly.
Prepare the barbecue grill or chargrill by spraying it with oil and heating it on medium-high heat. Grill the chicken for 4-5 minutes per side or until it is thoroughly cooked.
In a large bowl, vigorously whisk together the extra virgin olive oil and vinegar. Introduce the spinach, onion, and tomato to the bowl. Season generously with salt and pepper. Toss well to ensure everything is thoroughly mixed. Serve the chicken and spinach mixture on individual plates.

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