Peri Peri Chicken Salad

with Corn and Feta

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low-carb
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low-carb
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Instructions

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1 Brown chicken

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken thighs with a pinch of salt and cook for 3 min on each side until golden. Meanwhile, chop the red chilli finely.

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2 Simmer chicken

Once golden, reduce the heat to medium-low and add the chilli (spicy!), garlic paste, smoked paprika and chipotle powder (spicy!) and cook for 1 min further. Add the red vinegar, honey, Worcestershire sauce and a splash of water to the pan, cover with a lid and cook for 10 min further.

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3 Prep vegetables

Meanwhile, chop the lettuce roughly. Cube the feta cheese. Peel and finely slice the shallots. Slice the cherry tomatoes. Drain and rinse the sweet corn kernels.

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4 Pull chicken

Juice half the limes into a bowl or jar (reserving the rest for garnish). Add the olive oil, shallots, salt and pepper and whisk or shake until fully combined - this is your dressing. Remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded.

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5 Serve

In a bowl or on a serving platter, toss the shredded lettuce in the dressing. Divide the lettuce among individual plates or bowls and arrange the chicken, corn, feta and tomatoes over it. Garnish with the chilli flakes (spicy!) and lime wedges.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle powder!

Pro tip

Don't dress your salad until just before serving, otherwise it will go soggy!

While Peri Peri is in fact a type of chilli, the name has become synonymous with spicy grilled chicken.

Cooking Time: 20 min

Cals 514 · Prot 51 · Carbs 29 · Fat 23

Gluten-Free

Ingredients

Number of people

Peri peri chicken

Chicken thighs 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Large red chilli 1 Piece
Garlic paste 10 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Red vinegar 30 ML
Honey 20 Grams
Worcestershire sauce 15 Grams
Water 20 ML

Salad

Romaine lettuce 200 Grams
Feta cheese 100 Grams
Shallots 1 Piece
Cherry tomatoes 150 Grams
Sweet corn kernels 145 Grams
Lime 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Chilli flakes 2 Grams

While Peri Peri is in fact a type of chilli, the name has become synonymous with spicy grilled chicken.

Cooking Time: 20 min

Cals 514 · Prot 51 · Carbs 29 · Fat 23

Gluten-Free

Instructions

photo

1 Brown chicken

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken thighs with a pinch of salt and cook for 3 min on each side until golden. Meanwhile, chop the red chilli finely.

photo

2 Simmer chicken

Once golden, reduce the heat to medium-low and add the chilli (spicy!), garlic paste, smoked paprika and chipotle powder (spicy!) and cook for 1 min further. Add the red vinegar, honey, Worcestershire sauce and a splash of water to the pan, cover with a lid and cook for 10 min further.

photo

3 Prep vegetables

Meanwhile, chop the lettuce roughly. Cube the feta cheese. Peel and finely slice the shallots. Slice the cherry tomatoes. Drain and rinse the sweet corn kernels.

photo

4 Pull chicken

Juice half the limes into a bowl or jar (reserving the rest for garnish). Add the olive oil, shallots, salt and pepper and whisk or shake until fully combined - this is your dressing. Remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded.

photo

5 Serve

In a bowl or on a serving platter, toss the shredded lettuce in the dressing. Divide the lettuce among individual plates or bowls and arrange the chicken, corn, feta and tomatoes over it. Garnish with the chilli flakes (spicy!) and lime wedges.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle powder!

Pro tip

Don't dress your salad until just before serving, otherwise it will go soggy!

Ingredients

Number of people

Peri peri chicken

Chicken thighs 400 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Large red chilli 1 Piece
Garlic paste 10 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Red vinegar 30 ML
Honey 20 Grams
Worcestershire sauce 15 Grams
Water 20 ML

Salad

Romaine lettuce 200 Grams
Feta cheese 100 Grams
Shallots 1 Piece
Cherry tomatoes 150 Grams
Sweet corn kernels 145 Grams
Lime 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Chilli flakes 2 Grams
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