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Recipe: Corn and Avocado Salad with Glazed Hot Chicken

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Here’s a recipe for Corn and Avocado Salad with Glazed Hot Chicken, courtesy of Nando’s PERi-PERi featuring their popular PERi-PERi sauces.

Serves: 4
Preparation: 25 minutes
Cooking Time: 45 minutes

Recipe 2, Corn and Avocado Salad with Glazed, Hot Chicken

Ingredients:

  • 4 cobs of fresh corn
  • 2 avocados, halved and cut up roughly
  • 1 red onion, thinly sliced
  • 1 tablespoon fresh coriander, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 2 limes, juiced
  • Salt to taste
  • Fresh coriander, to garnish

Chicken:

  • 4 chicken fillets, cut into chunks
  • 1 bottle (4.7 oz) Nando’s PERi-PERi sauce
  • 1 tablespoon tomato paste
  • 3 tablespoons brown sugar

Directions:

  1. Start making the salad by charring the corn over a barbeque grill until blistered and slightly black. Cool the corn, slice the kernels off the cob and gently toss together with the avocado, red onion and coriander. Dress with the olive oil and lime juice and season to taste.
  2. Toss the chicken in the Nando’s PERi-PERi sauce (pick your personal heat level), and mix in the tomato paste and brown sugar. Grill on each side until chicken is cooked through and lightly charred (or bake in the oven for 45 minutes or until cooked through.)
  3. Garnish the chicken with fresh with coriander and serve, piping hot, with the corn and avocado salad.

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