Peri Peri Chicken Salad
Adapted from Taste
2 long fresh red chillies, halved , seeds removed and finely chopped
2 tsp finely grated lemon rind
2 tbs garlic infused extra virgin olive oil
2 tbs chopped fresh oregano
3 garlic cloves, crushed
60ml (1/4 cup) fresh lemon juice
12 (about 600g) chicken tenderloins (I used chicken breast, cut into strips)
Olive oil spray
1 tbs lemon infused extra virgin olive oil
1 tbs apple cider vinegar
80g baby spinach leaves
1/2 small red onion, thinly sliced
125g cherry tomatoes, halved
1. Place the sliced chilli, lemon rind, olive oil, oregano, garlic and lemon juice in a bowl. Add chicken. Toss to coat. Marinate the chicken for at least 30 minutes.
2. Spray a chargrill with oil. Heat on medium-high. Cook the chicken for 4-5 minutes each side or until cooked through.
3. Whisk the lemon infused extra virgin olive oil and vinegar in a large bowl. Add the spinach, onion and tomato to the bowl. Season with salt and pepper. Toss to combine. Divide the spinach mixture among serving plates, top with the cooked chicken and serve.