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Cook
35m
Cook
35m
Ingredients
Method
Nutrition
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Step 1
Add the diced chicken to a bowl with the peri peri seasoning, smoked paprika, salt, pepper and the peri peri sauce. Mix well until evenly coated, then leave to marinate while you prepare the salad.
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For
2
M
I
Peri Chicken
250
g
Chicken breast, diced
1
tsp
Peri peri seasoning, I used the Garlic rub from Nandos
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Per Serving
Calories
594kcal
Fat
19.8g
Carbs
62.8g
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To make it lighter:
Brush the dippers with 5g butter instead of 10g.
Use 30g mozzarella instead of 50g for a lighter version.
Swap the Perinaise for lighter mayonnaise mixed with a little peri-peri sauce if preferred.
Pickled Onions
Make your own quick pickled onions by soaking thinly sliced red onion in equal parts red wine vinegar and water with a pinch of salt for 30 minutes.
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Made it?
under 60 minutes,
chicken,
dinner,
bowls,
+ 40g protein,
under 45 minutes,
hob,
summer,
high protein
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Richard M
15 days ago
Loved this one will 100% be having this more often
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L
Louise M
17 days ago
I used 125g of halloumi which works well if veggie tasted really good!
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Sarah B
a month ago
This was really good forgot to post a pic though highly recommend this one x
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K
Kelly B
a month ago
Loved this, was so nice and easy to make
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Darcy F
a month ago
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J
Jade W
a month ago
Really yummy!! Didn’t want pickled red onion so I used pickled beetroot instead and it was a lovely addition!
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S
Sarah W
a month ago
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Sophie B
a month ago
Amazing!! Really tasty and filling.
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E
Emma S
a month ago
Delicious! Easy to make and felt like a great portion!
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