Warm Peri Peri Chicken Salad

Warm Peri Peri Chicken Salad


(For 1 serve)



  • 80 g, boneless chicken fillets (cut into cubes)
  • 3 tbsp. As Chefs Cook Peri Peri Stir-fry sauce (Shop Now)
  • 5-6, cherry tomatoes
  • 2 tbsp, olive oil
  • 1, corn on the cob
  • 2 tbsp. butter
  • A pinch of salt
  • A pinch of pepper
  • 1 tbsp. lime juice
  • 1 tbsp. brown sugar
  • 2 slices pineapple
  • 2 leaves American kale







  • Marinate cherry tomatoes with olive oil, salt & pepper. Grill in a hot pan till golden brown.
  • Cook corn on the cob over direct flame till cooked and charred on all side. Shave off the kernels and with season butter, salt, pepper and lime juice.
  • Sprinkle brown sugar on both sides of pineapple wedges and pan sear them on both sides in a non-stick pan, set aside.
  • Refresh kale in ice cold water, drain and set aside.
  • In a mixing bowl, add kale, charred corn, cherry tomatoes and mix well.
  • Heat oil in a frying pan once it starts to smoke, add chicken cubes & stir fry for 3-4 mins.
  • Add the mixed  vegetables and stir-fry for 2-3 mins
  • Add the As Chefs Cook Peri Peri Stir-fry sauce to the pan and stir-fry further for 2 mins
  • Serve hot on bed of American kale with the the charred pineapple slices



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