Spicy Piri Piri Chicken Salad
with Roasted Fennel & Heirloom Tomatoes
380 cals
20 mins
Description
Spicy and tangy, piri piri dishes trace a trail of hot chilies to Africa, via Portugal, via South America. The essential element is a peppery heat. Here, it finds its way in a stunning salad of heirloom tomatoes and roasted-to-sweet fennel topped with juicy seared chicken.
Contains:
Mustard • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
1 Lemon
14g Cilantro
225g Heirloom tomatoes
1 Garlic clove
1 Fennel bulb
15ml Sambal oelek
8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Nutrition
Total fat | 13g |
Saturated Fat | 2g |
Sodium | 450mg |
Total carbs | 27g |
Sugar | 12g |
Protein | 43g |
Fibres | 10g |
Recipe Instructions
Step 1: Roast the fennel
- Preheat the oven to 450°F.
- Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- Mince the garlic.
- On a lined sheet pan, toss the fennel with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 14 to 16 min., until tender.
- In the last 4 min., add the garlic.
Step 2: Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Step 3: Mise en place
- Meanwhile, juice the lemon.
- Roughly chop the cilantro leaves and stems.
- Cut the tomatoes into ½ inch wedges.
Step 4: Make the salad
- In a medium bowl, combine the tomatoes, fennel, cilantro, lemon juice, sambal oelek (add ½ for medium spicy), a drizzle of oil and S&P.
Step 5: Plate your dish
- Divide the salad and chicken between your plates. Bon appétit!
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