Mexican Spicy Salad

Mexican Spicy Salad

Ooh this is spicy spicy spicy 🙂 it’s super quick to prepare and delicious.

500g VegiDeli Chicken Pieces (use your protein of choice). Makes 2 servings.

1 Tablespoon Coconut Oil / Butter

1 Small Clove of Garlic, minced

1 Green Chilli, sliced

Juice of 2 Limes

2 Tablespoons Olive Oil

Handful Coriander, chopped

1 Teaspoon Peri Peri Powder

2 Handfuls Baby Spinach or Kale

1 Avocado, Cubed

1/2 Cup Cherry Tomatoes

Himalayan Rock Salt & Black Pepper to taste

Melt the coconut oil in a pan, add sliced chilli and garlic, cook for a few minutes then add the chicken pieces, turning frequently, add the peri peri spice and cook until the chicken is ready. It’ll be browned and crispy on the outside.

In a bowl combine the chicken, lime juice, olive oil and coriander and mix it well, let it settle for a few minutes, season to taste. Add the spinach leaves, avocado and tomatoes and serve.

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