Spicy Piri Piri Chicken Salad
with Roasted Fennel & Heirloom Tomatoes
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
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.
We will send you:
- 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)
Contains: Mustard • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
13 g
Saturated Fat
2 g
Sodium
450 mg
Total Carb
27 g
Sugars
12 g
Protein
43 g
Fibre
10 g
Preparation
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.
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.
Mise en place
- Meanwhile, juice the lemon.
- Roughly chop the cilantro leaves and stems.
- Cut the tomatoes into ½ inch wedges.
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.
Plate your dish
- Divide the salad and chicken between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
