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Ingredients

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Peri-Peri Chicken Salad:

Lime and Yoghurt Dressing:

  • Mint 2.0 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. Season the chicken breast with 20g Knorr chicken stock granules.
    3. Then marinade the chicken in 125ml Knorr professional peri peri sauce for 20 minutes.
    4. Bake in the oven for 15 min, basting half-way with the Knorr Professional Peri-Peri Sauce. 
    5. Boil the quinoa by adding 10g of Knorr Chicken Stock Granules to the water, then cool. 
    6. Drizzle olive oil onto a baking tray. Mix the cauliflower with the cumin seeds, fennel seeds, lemon zest and dukkha spice. Bake for 15 min or until the florets are just tender and starting to caramelise. once done set aside.
  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 lettuce leaves and cooked cauliflower.
    4. Toss it gently through the dressing. 
    5. To serve with a side of the remaining yogurt dressing.
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