Prep
10 mins

Cooking Time

Cooking
40 mins

Serves 2

Mixed

Ingredients

Serves: 2

For the piri piri chicken:

  • 1tbsp olive oil
  • 1tsp chilli flakes
  • 2cloves garlic, crushed
  • Juice of 1 limes
  • 1tsp smoked paprika
  • 1tsp oregano
  • Salt and Pepper, to season
  • 4 boneless chicken thighs
  • 2 corn on the cobs

For the salad:

  • Florette Mixed
  • ½ Red Pepper, de-seeded, thinly sliced
  • ½ Yellow Pepper, de-seeded, thinly sliced
  • Handful cherry tomatoes, halved
  • ½ Cucumber, sliced into half moons
  • Piri piri salad dressing or mayonnaise

Method

  1. To make the piri piri chicken, mix together all of the Piri Piri chicken ingredients (apart from the chicken and corn cobs) in a large bowl to create a marinade.
  2. Score the skin of the chicken with a sharp knife and place the chicken in the bowl of marinade, turning to coat each piece of chicken. Marinate the chicken for 1 hour in the fridge or overnight if making ahead.
  3. Preheat your oven to 220C / 200C / gas mark 7. Place the chicken on a roasting tray and roast for 30 minutes, remove the tray from the oven, add the corn on the cobs turning them in the juices, then return the tray to the oven for a further 10 minutes. Once cooked, remove from the oven and put to one side
  4. To assemble your salad, first start by placing generous handfuls of Florette Mixed salad on a plate. Top with the red and yellow pepper, cherry tomatoes and cucumber.
  5. Next slice your piri piri chicken and layer onto the salad. Slice the corn from the cobs lengthways to create a corn rib. Layer on top of the salad then top with your favourite piri piri salad dressing or mayonnaise. Serve and enjoy.
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