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Grilled Peruvian Chicken Salad bowl
Ingredients
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1 chicken breast per bowl
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1 sachet Peruvian
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2 tablespoons of oil
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Half an avocado diced per bowl
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Handful of green salad leaves
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Handful of baby spinach leaves
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Handful of corn
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1 lime
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Handful of cherry tomatoes sliced
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Quarter red onion sliced
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Garnish with chopped fresh parsley
Key Products
Instructions
- 1 Marinade the chicken with 1 tbs of oil, ¾ of the Peruvian seasoning and half of the lime
- 2 Once marinated put on the griddle for 8 mins cooking both sides and then finish off in the oven for another 8 mins at 160c
- 3 Get frozen sweetcorn and blanch for 2 mins and then roast in the oven for another 6 mins at 160c until roasted.
- 4 Wash a handful of the green salad leaves and a handful of baby spinach leaves toss together, dice half an avocado and add to the leaves.
- 5 Sprinkle the roasted sweetcorn and red onions on top of the leaves, get a handful of cherry tomatoes slice in half and add to the salad.
- 6 Slice your chicken and add to the salad bowl
- 7 Lastly, get a small bowl and add the rest of the seasoning along with the other half of the lime squeeze and add a tbsp of oil mix together and you have a dressing to drizzle on top of your salad bowl.
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