Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed greens
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese
- 1/4 cup sliced almonds
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, honey, paprika, cumin, garlic powder, salt, and black pepper.
3. Brush chicken breasts with the piri-piri sauce and grill for 6-8 minutes per side, or until cooked through.
4. Let chicken rest for 5 minutes, then slice into strips.
5. In a large bowl, combine mixed greens, sliced bell peppers, and red onion.
6. Drizzle remaining piri-piri sauce over the salad and toss to coat.
7. Top with sliced chicken, chopped cilantro, crumbled feta cheese, and sliced almonds.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 23g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 23g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Mixed greens can be substituted with any leafy greens.
- Red and yellow bell peppers can be substituted with any color bell peppers.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Sliced almonds can be substituted with any nuts or seeds.
Variations:
- Add sliced avocado or cherry tomatoes to the salad.
- Serve the salad with a side of crusty bread.
- Make a wrap by wrapping the salad and chicken in a tortilla or pita bread.
Tips and tricks:
- Make extra piri-piri sauce and store it in the fridge for up to a week.
- Marinate the chicken in the piri-piri sauce for a few hours before grilling for extra flavor.
- Toast the sliced almonds in a dry pan for extra crunch.
Storage instructions:
- Store leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until warmed through.
Presentation ideas:
- Serve the salad on a large platter for a family-style meal.
- Arrange the salad in individual bowls for a more formal presentation.
Garnishes:
- Garnish with extra chopped cilantro or sliced green onions.
Pairings:
- Serve the salad with a glass of white wine or a cold beer.
Suggested side dishes:
- Serve the salad with a side of roasted potatoes or sweet potato fries.
Troubleshooting advice:
- If the chicken is not cooked through, finish cooking it in the oven at 350°F until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
Food history:
- Piri-piri sauce originated in Portugal and is made with African bird's eye chili peppers.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the salad as a main course for a light and healthy meal.
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Region: Portuguese