Using San Diego Peri Peri Sauce
SUPERFOOD CHICKEN SALAD
Made with our own Peri Peri Sauce!
2 Tablespoons Cali Cali Peri Peri Sauce
2 tbsp olive oil (18g)
2 tbsp balsamic vinegar (20g)
2 handfuls sugarsnap peas(80g)
1/2 medium broccoli head (193g)
8 Cherry tomatoes (90g)
1 small carrot, grated
small handful whole almonds (25g)
1 handful spinach (50g)
small handful rocket (15g)
2 Chicken breasts (250g)
Preheat oven to 190°C
Chop all vegetables roughly in half & put onto a baking tray
Add the olive oil & balsamic vinegar
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
Remember to ensure the chicken is piping hot the whole way through before serving!
Calories 369, Fat 17 grams, Saturated Fat 2.1 grams, Carbs 17 grams, Sugar 6 grams, Protein 36 grams, Sodium 0.96 milligrams