If you’re after an easy dish to add to the table when entertaining, make this tomato and peri peri chicken salad. Loaded with spices, it’s a delicious explosion of flavours.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
2 white soft wraps
1/2 tsp ground cumin
350g mixed medley tomatoes, halved
1 red capsicum, seeded, coarsely chopped
4 radishes, thinly sliced
1 small fennel, thinly sliced
1 bunch asparagus, thinly sliced lengthways
1/3 cup flat-leaf parsley leaves
150g pkt Coles Peri Peri Roast Sliced Chicken
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1/2 tsp ground paprika
1 garlic clove, crushed
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place the wraps on a large baking tray. Spray with olive oil spray. Sprinkle evenly with cumin. Bake for 15 mins or until light golden and crisp. Set aside to cool.
Step 2
Break the wraps into small pieces. Place in a large bowl with the tomato, capsicum, radish, fennel, asparagus, parsley and chicken. Combine the oil, lemon juice, paprika and garlic in a small bowl. Drizzle over the salad mixture. Season. Gently toss to combine. Transfer to a serving platter.
