This salad is everything a salad should be. Full of vegetables, protein, healthy fats and most importantly full of flavour. The chicken gets marinated in a homemade peri-peri sauce – it’s spicy, smokey, sweet and ridiculously delicious.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Pre-cut the vegetables for roasting. (store divided in two airtight container in the fridge)
Ingredients
- 2 red onions
- 3 capsicums
Method
- Cut into bite size pieces.
- In one container place 1 onion and 1 red capsicum.
- In another container place 1 onion and 2 capsicums.
Make the dressing. (Store in a jar in the fridge)
Ingredients
- 1 garlic clove (crushed)
- 1 lemon (juice)
- 1 Tbsp apple cider vinegar
- 3 Tbsp olive oil
Method
- Add all the ingredients to a jar and shake well. Note you will need to add the fresh herbs before serving.
Tips
Tips
- If you have the time, whip up the peri-peri sauce in the morning or up to 3 days before, then marinate the chicken in the morning.
- Allow the chicken and chorizo to cool for at least 10 minutes before adding to the fresh greens to prevent them from wilting.
- If barbecuing the chicken is an option, go for it! The charring of the chicken and the sauce will be delicious. Grill whole chicken thighs and add the chorizo to the onion and capsicum that is being roasted for the salad.
Shortcuts
Vegetables
- Serve with barbecued corn cobs or shave into the salad.
- Add grilled zucchini, cook with the capsicum and onion.
Protein
- To make this dish vegan swap chicken for cauliflower and omit the chorizo. Simply cut 1 cauliflower head into bite sized florets, add to a large roasting tray and pour over peri-peri sauce; toss well covering each floret in the sauce. Place into a preheated oven (200 degrees celsius, fan bake) and roast for 30 minutes or until tender and crispy.
Ingredients
Salad
- 1 red onion (cut into bite size pieces)
- 2 capsicums (cut into bite size pieces)
- 600g chicken thighs (cut into bite size pieces)
- 1 stick Chorizo 100g (sliced)
- 1 bag mixed lettuce
- 1 cup cherry tomatoes (halved)
- 1 avocado (diced)
- Olive oil
- Salt
Peri-peri sauce
- 1 red onion (cut into bite size pieces)
- 1 red capsicum (cut into bite size pieces)
- Olive oil
- 2 cloves of garlic
- 2 red chillies
- 1 tsp dried oregano
- 2 tsp paprika
- 1 lemon (juice and zest)
- 2 Tbsp red wine vinegar
- 1 tsp coconut sugar or brown sugar
- 1 tsp salt
- Pepper
Dressing
- 1 garlic clove (crushed)
- 1 small handful fresh coriander (finely chopped)
- 1 small handful fresh mint (finely chopped)
- Juice of one lemon
- 1 Tbsp apple cider vinegar
Method
- Preheat the oven to 200 degrees celsius, fan bake. Place 1 onion and 1 capsicum onto a large roasting tray, drizzle with olive oil and season with salt. On a separate roasting tray add 1 onion and 2 capsicums, drizzle with olive oil and season with salt. Place them both into the oven and roast for 25 minutes or until cooked and starting to char.
- Once the vegetables have cooked, set aside the tray with 1 onion and 2 capsicums while the other tray will be used to make the peri-peri sauce. Add all the peri-peri sauce ingredients to a blender, blend until all the ingredients have formed a sauce consistency. In a medium-sized bowl, add the chicken pieces and the peri-peri sauce, allow the chicken to marinate for at least 20 minutes.
- Meanwhile, prepare your dressing, add all the ingredients to a jar or bowl, mix well and set aside ready for serving.
- Add 1 Tbsp of olive oil to a large frying pan over medium-high heat, once hot add the chicken (with excess marinade removed) and chorizo. Cook until cooked through and starting to brown. Remove from the pan and allow to cool while you prepare the remaining salad.
- Grab a large platter or plate. Start with a bed of lettuce, then scatter over roasted vegetables, cherry tomatoes and avocado. Top with chicken and chorizo, pour over the dressing and enjoy.
Variations
Vegetables
- Serve with barbecued corn cobs or shave into the salad.
- Add grilled zucchini, cook with the capsicum and onion.
Protein
- To make this dish vegan swap chicken for cauliflower and omit the chorizo. Simply cut 1 cauliflower head into bite sized florets, add to a large roasting tray and pour over peri-peri sauce; toss well covering each floret in the sauce. Place into a preheated oven (200 degrees celsius, fan bake) and roast for 30 minutes or until tender and crispy.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox