Cooking with Sarah Boorer

Australia Overnight with Clinton Maynard

Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Peri Peri Warm Chicken salad with Lime Dressing (recipe courtesy adorfoods.com)
Ingredients
Peri Peri Marinade
 5-7 fresh Bird eye chili, depending on how spicy you want it
 ½ to 1 cup extra virgin olive oil, depending on how thin you want it
 4 medium garlic cloves
 juice from 1 lemon
 1 bay leaf
 1 tablespoon smoked paprika
 1 teaspoon dried oregano
 salt and pepper
 4 pieces chicken breast
 4 cups romaine leaves chopped
 1/2 small red onion, chopped
 2 cups grape tomatoes, halved
 12 fresh pineapple slices
 1 avocado

Lime Dressing
 1 tablespoon extra virgin olive oil
 1 tablespoon apple cider vinegar
 1 teaspoon honey
 1/4 cup lime juice
 salt and pepper

Instructions
1. To make Peri Peri Sauce, prepare your chili, discard stems and roughly
chop them.
2. Place all the ingredients from Peri Peri sauce list in a food processor fitted
with a metal blade/ blender and blend until smooth. Check if you are ok
with the texture of the sauce (I like mine a bit coarse, not very smooth. If
you prefer it smoother blend the mixture some more)
3. Place in a bowl and add chicken pieces. Toss to coat. Allow to marinade
for 20-30 minutes.
4. Heat a grill pan on medium-high. Add a drizzle of oil to the pan and add the
chicken.Cook the chicken for 4-5 minutes each side or until cooked
through. Grill pineapple slices too, 3-4 minutes on each side.

5. In a medium bowl, whisk all the ingredients listed in Lime Dressing.
6. Combine all salad ingredients into a large bowl and toss them until mixed
through. Divide between plates. Place chicken pieces on top along with
grilled pineapple rings, grape tomatoes, red onion and avocado. Drizzle
some more lime dressing and serve!

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