Juicy chicken marinated in smoked paprika and garlic, paired perfectly with crisp lettuce, cherry tomatoes, toasted walnuts, and a zesty peri peri dressing.

Prep Time: 10 Minutes  |  Cook Time: 8-10  Minutes  | Serves: 2-4 people

Ingredients

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Salad:

• 1 Spanish onion, thinly sliced
• 6 cups mixed lettuce, washed and torn into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 4 spring onions, thinly sliced
• 1/2 cup walnuts, toasted and roughly chopped
• 2 tablespoons sesame seeds, toasted

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 2 tablespoons peri peri sauce (adjust to taste)
• Salt and pepper to taste

Method

1. Preheat the grill to medium-high heat.
2. In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts with this marinade.
3. Grill the chicken breasts for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Allow the chicken to rest for a few minutes before slicing it into strips.
4. In a large salad bowl, combine the sliced Spanish onion, mixed lettuce, cherry tomatoes, spring onions, toasted walnuts, and sesame seeds.
5. In a small bowl, whisk together the olive oil, lemon juice, honey, peri peri sauce, salt, and pepper to make the dressing.
6. Pour the dressing over the salad and toss gently to combine.
7. Add the grilled chicken strips on top of the salad.
8. Serve the grilled chicken salad immediately, garnishing with extra sesame seeds and a drizzle of peri peri sauce if desired.