Corn and avocado salad with glazed, hot chicken

Serves
4
Preparation
25min
Cooking time
45min
  • Chicken
  • Extra Extra Hot
  • That’s oven cooked
  • That’s going to impress

A colourful salad that’s perfect as a delicious light lunch on a balmy summer’s day (or whenever it takes your fancy).

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Ingredients

Find out about Extra Hot PERi-PERi sauce

  • 4 Cobs of corn
  • 2 Avocados, halved and cut up roughly
  • 1 Red onion, thinly sliced
  • 15g Fresh coriander, roughly chopped
  • 3T Extra virgin olive oil 
  • 2 Limes, juiced
  • Salt to taste
  • Fresh coriander, to garnish
 

Chicken 

  • 4 Chicken fillets, cut into chunks
  • ½ Cup (125ml) Nando’s PERi-PERi sauce 
  • 1T Tomato paste
  • 3T Treacle (or brown) sugar 
 

Directions

  1. Preheat oven to 180°C. Start making the salad by charring the corn over a gas flame or the barbeque until blistered and slightly black. 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, tomato paste and sugar and then bake in the oven for 45 minutes or until cooked through.
  3. Garnish with coriander and serve with the corn salad.   
 

Try our sauces

You can try some other sauces with this recipe - we recommend the following:

Dial up: Extra Extra Hot PERi-PERi sauce

Dial down: Garlic PERi-PERi sauce