- 0:10 Prep
- 0:20 Cook
- 6 Servings
- Capable cooks
Enjoy chargrilled chicken salad Portuguese style – slathered in a chilli and garlic sauce.
Ingredients
- 3 (about 750g) chicken breast fillets
- 125ml (1/2 cup) peri peri sauce
- 2 x 240g pkts cherry truss tomatoes
- 100g baby rocket leaves
- 1 avocado, cut into thin wedges
- 1/2 red onion, thinly sliced
- Peri peri sauce, extra, to serve
Method
- Step 1Combine the chicken and peri peri sauce in a large glass or ceramic bowl. Cover with plastic wrap. Set aside for 10 minutes to marinate.
- Step 2Preheat a barbecue grill or chargrill on medium. Spray both sides of the chicken with olive oil. Cook on grill for 5-6 minutes each side or until chicken is cooked through and charred slightly. Transfer to a plate. Cover with foil to keep warm. Cook the tomatoes on grill for 3-4 minutes or until heated through. Transfer to a separate plate.
- Step 3Thickly slice the chicken. Divide the chicken, tomatoes, avocado, rocket and red onion among plates. Serve with extra peri peri sauce.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1076 kj
Energy
11g
Fat Total
3g
Saturated Fat
3g
Fibre
30g
Protein
74mg
Cholesterol
357.1mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
This recipe serves 6 instead of the usual 4, so pack any leftovers into airtight containers for lunch the next day. Serve as a salad or use to fill crusty bread rolls.
- Author: Michelle Southan
- Image credit: Al Richardson
- Publication: Australian Good Taste
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