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Ingredients

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Peri-Peri Chicken Salad:

Lime and Yoghurt Dressing:

  • Mint 10.0 g
  • Plain yoghurt, thick 500.0 ml
  • Cucumber , seeds removed and grated 400.0 g
  • Lime, zested and juiced 1.0 whole

Comfort in a bowl! Peri-Peri Chicken Salad drizzled with a tangy lime and yogurt dressing. A spicy, refreshing blend of flavours in every bite.

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Preparation

  1. Peri-Peri Chicken Salad:

    1. Pre-heat oven to 180 °C. 
    2. Marinate the chicken breast in the Knorr Professional Peri-Peri Sauce for 20 min. 
    3. Bake in the oven for 15 min, basting half-way with the Knorr Professional Peri-Peri Sauce. Cool and slice the chicken. 
    4. Boil the quinoa by adding 1 tbsp of Knorr Chicken Stock Granules to the water, then cool. 
    5. Drizzle olive oil onto a baking tray. Mix the cauliflower with the cumin seeds, fennel seeds and lemon zest. Bake for 15 min or until the florets are just tender and starting to caramelise.
  2. Lime and Yoghurt Dressing:

    1. To make the dressing, combine all the ingredients together in a bowl and keep in the fridge until ready for use. 
    2. Into a large bowl spoon in half the yoghurt dressing and smear around the bottom of the bowl. 
    3. Add the cooked quinoa, cranberries, cooked peri-peri chicken, cos leaves, dukkah and cooked cauliflower, and toss it gently through the dressing. 
    4. To serve, sprinkle with extra dukkah and a side of the remaining yogurt dressing.
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