Piri Piri Chicken Salad Recipe
This piri piri chicken salad recipe is inspired by one of my all-time favourite spices, the piri piri chilli. If you’ve never tried a piri piri chilli, I recommend you go out buy some, buy some sauce and smear it all over whatever comes to hand. Halloumi, chicken, even a bag of salad. It has such a rewarding spicy kick that will leave you wanting it again and again. This chicken salad honours all that is good about piri piri chillies and the land of these beautiful little peppers – Portugal. I’ll be honest, I’ve cheated a bit, buying a locally made piri piri sauce and marinating my chicken in this, but you could buy the chillies and make your own sauce if you prefer.
2 chicken breasts
4 tablespoons of piri piri sauce (more if you like it hotter)
10 – 12 leaves of local green lettuce
¼ of a cucumber
A dozen or so olives
A drizzle of olive oil
Cut the chicken into bitesize pieces and add to a bowl
Spoon over the piri piri sauce, cover the bowl and refrigerate for at least two hours or ideally overnight, to allow to marinade.
After the chicken has marinated, add some olive oil to a pan and stir-fry the chicken for a few minutes, ensuring that it is cooked through.
Cut the lettuce and tomatoes and add to a serving plate with the sliced cucumber and olives.
Once the chicken is cooked through, add to the top of the salad and serve immediately.
Drizzle with olive oil and enjoy this delicious spicy chicken salad.
Whilst we were in the Algarve and ate this dish, we used local tomatoes. They were the perfect accompaniment as they were so sweet and complemented the salty olives and the spicy chicken.
This recipe is inspired by chef James Villas’ My Holiday Dish. Jo Pratt is working with James Villas to provide a collection of Mediterranean-inspired dishes under the umbrella of #MyHolidayDish, Isthereagenericcialis. You can see other recipes on James Villas’ Blog. My personal favourite is the tapas dish, prawns with chorizo and sherry. Yum!
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