SUPERFOOD CHICKEN SALAD USING PERI PERI SALT
2 tbsp Cali Cali Peri Peri Sauce
1 ½ tsp Cali Cali Peri Peri salt
2 tbsp olive oil (18g)
2 tbsp balsamic vinegar (20g)
2 handfuls sugar snap peas (80g)
½ medium broccoli head (193g)
2 handfuls Green beans (80g)
8 cherry tomatoes (90g)
Small handful whole almonds (25g)
1 handful spinach (50g)
Small handful rocket (15g)
2 chicken breasts (236g)
Preheat oven to 190°C, then chop all vegetables roughly in half & put onto a baking tray. Add the olive oil & balsamic vinegar, mix and roast in oven for 15 minutes
Next, place the chicken breast onto a piece of tinfoil. Fold the sides up slightly creating a boat like shape – season with salt and pepper & add the Cali Cali Peri Peri Sauce.
Fold the tinfoil over to enclose the chicken & allow to bake in the oven for 10 minutes.
After the 10 minutes, open the tinfoil slightly & bake for a further 15 minutes.
Meanwhile, wash the spinach & rocket.
Assemble, drizzle more Cali Cali Peri Peri sauce across the top & Enjoy.