Grilled Peruvian Chicken Salad bowl

Ingredients
Preparation
  • Marinade the chicken with 1 tbs of oil, ¾ of the Peruvian seasoning and half of the lime

  • 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

  • Get frozen sweetcorn and blanch for 2 mins and then roast in the oven for another 6 mins at 160c until roasted.

  • 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.

  • 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.

  • Slice your chicken and add to the salad bowl

  • 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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