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Peri Peri Chicken Salad
This tasty chicken salad makes a light and healthy lunch. However, the problem with a traditional chicken salad is that it’s loaded with mayonnaise. Your solution... Greek yogurt and a ripe avocado, mixed with Peri Peri chicken. Who knew a recipe so simple could be so tasty?
Quick Facts
361
Calories
32.8g
Protein
29.4g
Carbs
12.7g
Fat
20m
Time
2
Serves
Perfect For

Ingredients
- 200g Peri Peri Chicken Strips
- 250g Mixed Salad Leaves
- 100g Quinoa, Ready Prepared
- 1 x Avocado, Roughly Chopped
- 100g Cherry Tomatoes Halved
- 2 Tbsp. Greek Yogurt
- 1 x Lime, Zested & Juiced
- ½ Tsp. Cumin
- 1 x Garlic Clove Minced
- 2 Tbsp. White Wine Vinegar
Your Lime & Yogurt Dressing


Calories: 361
Fat: 12.7g
Sat Fat: 2.9g
Carbs: 29.4g
Fibre: 4.2g
Protein: 32.8g
Method:
- Spray a large, heavy-based non-stick frying pan with your low calorie cooking spray and place over a high heat, adding your Peri Peri chicken strips.
- Fry for 8-12 minutes. As your chicken cooks, turn it occasionally so it browns evenly. If your chicken strips brown too quickly, reduce the heat to medium-low.
- Cook until the juices run clear (170oC on an instant-read thermometer)
- In a bowl combine your mixed salad leaves, avocado, cherry tomatoes and quinoa.
- Create your salad dressing by mixing together your lime, yogurt, garlic, vinegar and cumin, whilst whisking in your olive oil.
- Place your chicken onto your salad and drizzle with your dressing.