Grilled PERi-PERi Chicken Pitta and Rainbow Slaw

Name: Grilled PERi-PERi Chicken Pitta and Rainbow Slaw
Prep time: 10 min
Cook time: 25 min
Yield: 2 People
Ingredients: 125g bottle of PERi-PERi Sauce (choose your flavour); 6 chicken breast inner fillets (or 2 small chicken breasts, sliced into 3 strips each); 2 pitta breads; 6 semi-dried tomatoes, sliced in half; PERi-Slaw (see recipe below); 1 avocado, sliced (optional); Juice of ½ lemon; Greek yoghurt, 1 heaped tbsp; Pinch of salt; Ground black pepper

Prep: 10 mins

Cook: 25 mins

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Ingredients

PERi-PERi Grilled Chicken Pitta
- 125g bottle of PERi-PERi Sauce (choose your flavour)
- 6 chicken breast inner fillets (or 2 small chicken breasts, sliced into 3 strips each)
- 2 pitta breads
- 6 semi-dried tomatoes, sliced in half
- PERi-Slaw (see recipe below)
- 1 avocado, sliced (optional)
To serve Your favourite Nando’s PERi-PERi sauce
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Rainbow Slaw
- Generous squeeze of Nando’s PERinaise
- ¼ white cabbage
- ¼ red cabbage
- 1 spring onion, finely sliced
- 2 radishes, sliced (same width as a £1 coin)
- Small handful fresh coriander or parsley
- Juice of ½ lemon
- Greek yoghurt, 1 heaped tbsp
- Pinch of salt
- Ground black pepper
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Halloumi
- 1 block of halloumi
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Grilled PERi-PERi Chicken Pitta and Rainbow Slaw - Assembling
- Grilled PERi-PERi Chicken Pitta
- Rainbow Slaw
- Halloumi
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As a reminder, you'll need:
- 125g bottle of PERi-PERi Sauce (choose your flavour)
- 6 chicken breast inner fillets (or 2 small chicken breasts, sliced into 3 strips each)
- 2 pitta breads
- 6 semi-dried tomatoes, sliced in half
- PERi-Slaw (see recipe below)
- 1 avocado, sliced (optional)
To serve Your favourite Nando’s PERi-PERi sauce
- Put the chicken in a bowl and rub all over with the sauce. Cover the bowl with clingfilm and put in the fridge for at least 1 hour, preferably overnight.
- Heat up a lightly oiled grill pan on the stove (or your BBQ!)
- Grill the fillets for 3-4mins, then turn over to cook on the other side. Ensure fillets are cooked with no pink remaining throughout.
- Remove from the pan and place the chicken in a bowl. Pour your chosen Nando’s sauce over the chicken and mix to coat and keep warm.
As a reminder, you'll need:
- Generous squeeze of Nando’s PERinaise
- ¼ white cabbage
- ¼ red cabbage
- 1 spring onion, finely sliced
- 2 radishes, sliced (same width as a £1 coin)
- Small handful fresh coriander or parsley
- Juice of ½ lemon
- Greek yoghurt, 1 heaped tbsp
- Pinch of salt
- Ground black pepper
- Remove the cores from the cabbages slice very thinly (no more than 5mm).
- Add the sliced radishes and spring onion.
- Roughly chop the coriander or parsley.
- Mix all the veg and herbs together in a bowl.
- Add the yoghurt, PERinaise and lemon juice and mix through. Season to taste with salt and pepper.
As a reminder, you'll need:
- 1 block of halloumi
- Slice the halloumi widthways into slices just under 1cm thick.
- When the chicken is ready, heat a non-stick frying pan with a drop of olive oil on medium heat.
- When the oil is hot, add 4 slices of halloumi and cook for 1-2min until golden brown.
- Turn halloumi over and cook for 30 secs.
- Take the pan off the heat. Leave the halloumi in the pan to keep warm while you assemble the pitta.
As a reminder, you'll need:
- Grilled PERi-PERi Chicken Pitta
- Rainbow Slaw
- Halloumi
- Warm the pittas in the toaster, then slice open to create a pocket. Be careful, its hot!
- Add 2 tbsp of PERi-Slaw per pitta.
- Per pitta, add 2 warm halloumi slices, 6 tomato pieces and 3-4 avocado slices (if using).
- Add 3 chicken fillets per pitta.
- Lastly, a bit more sauce won’t hurt!