Portuguese chicken Caesar salad and PERinaise

Cooking time
  • Chicken
  • Mild
  • That’s oven cooked
  • That’s pan-fried

A classic Caesar salad with a twist of spice and loads of flavour.

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  • 4 Chicken fillets
  • ½ Cup (125ml) Nando’s PERi-PERi sauce
  • 2 Tbsp Canola oil
  • 1 Cos lettuce head
  • 4 Nectarines, stoned cut into quarters
  • 2 Limes, juiced
  • 1 Pomegranate, seeded
  • 30g micro leaves
  • 1 Cup (250ml) Nando's PERinaise




  1. Preheat oven to 180°C. Marinate the chicken fillets in the Nando’s PERi-PERi for 15 minutes.  
  2. Heat the oil over high heat and brown the chicken before placing in the oven to cook for a further 5 minutes until cooked through.
  3. Cut the lettuce into quarters and arrange it on a plate together with the nectarines and a squeeze of lime. 
  4. Once the chicken is cooked, allow it to cool, then tear it apart and add to the salad.   
  5. Splash and dash some Nando’s PERinaise over the salad.
  6. Garnish with pomegranate seeds and micro greens.

Try our sauces

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

Dial up: Hot PERi-PERi sauce, , Garlic PERi-PERi sauce

Dial down: , Lemon & Herb PERi-PERi sauce