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  • 4 Chicken fillets
  • ½ Cup (125ml) Nando’s PERi-PERi sauce
  • 2 Tbsp Canola oil
  • 1 Cos lettuce head
  • 4 Nectarines, stoned cut into quarters
  • 2 Limes, juiced
  • 1 Pomegranate, seeded
  • 30g micro leaves
  • 1 Cup (250ml) Nando's PERinaise

Cooking Instructions

1 Preheat oven to 180°C. Marinate the chicken fillets in the Nando’s PERi-PERi for 15 minutes.
2 Heat the oil over high heat and brown the chicken before placing in the oven to cook for a further 5 minutes until cooked through.
3 Cut the lettuce into quarters and arrange it on a plate together with the nectarines and a squeeze of lime.
4 Once the chicken is cooked, allow it to cool, then tear it apart and add to the salad.
5 Splash and dash some Nando’s PERinaise over the salad.
6 Garnish with pomegranate seeds and micro greens.

This recipe uses:

Mild PERi-PERi Sauce

Full of flavour with a tasty hint of heat, Mild PERi-PERi is perfect for families and those who want all the flavour without the burn.