Peri Peri Chicken Salad

with Corn and Feta
While Peri Peri is in fact a type of chilli, the name has become synonymous with spicy grilled chicken.
Cals 514 · Prot 51 · Carbs 29 · Fat 23
Low-Carb
Calorie smart
Try Hello Chef Now
20 min
photo
While Peri Peri is in fact a type of chilli, the name has become synonymous with spicy grilled chicken.
Cals 514 · Prot 51 · Carbs 29 · Fat 23
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
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

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy