Peri Peri Chicken Salad Recipe

Try this dish by Hello Chef for a filling lunch treat

Serves 2


Peri peri chicken:

  • chicken thighs, boneless skinless 400grams
  • vegetable oil 1 tablespoon
  • salt ½ teaspoon
  • red chilli large 1 piece
  • garlic paste 10g
  • smoked paprika powder 4g
  • chipotle powder 3g
  • red vinegar 20ml
  • honey 10g
  • Worcestershire sauce 15g
  • water 20ml



  • baby gem lettuce 3 pieces
  • feta cheese 100g
  • shallots 1 pieces
  • cherry tomatoes 150g
  • sweet corn kernels 150g
  • lime 2 pieces
  • olive oil 1 teaspoon
  • salt ½ teaspoon
  • black pepper ½ teaspoon
  • chilli flakes 4g



  1. Heat a non-stick pan over medium heat with a drizzle of vegetable oil. Once hot, add the chicken thighs with a pinch of salt and cook for 3 minutes on each side until golden. Meanwhile, chop the red chilli finely.
  2. Once golden, reduce the heat to medium-low and add the chilli, garlic paste, smoked paprika and chipotle powder and cook for 1 minute further. Add the red vinegar, honey, Worcestershire sauce and a splash of water to the pan, cover with a lid and cook for 10 minutes further.
  3. Meanwhile, chop the gem lettuce roughly and cube the feta cheese. Peel and finely slice shallots, and slice the cherry tomatoes. Drain and rinse the sweet corn kernels.
  4. Juice half the limes into a bowl or jar (reserving the rest for garnish). Add the olive oil, shallots, salt and pepper, and whisk or shake until fully combined – this is your dressing. Remove the pan from the heat and, using two forks, pull the chicken until it’s fully shredded.
  5. In a bowl or on a serving platter, toss the shredded lettuce in the dressing. Divide the lettuce among individual plates or bowls and arrange the chicken, corn, feta and tomatoes over it. Garnish with chilli flakes and lime wedges.


Recipe from Hello Chef