Portuguese Chicken Salad

Do you have leftover Portuguese chicken chilling in your fridge? Don’t waste it! Make this super simple lunch instead.

Prep: 10 minutes
Cook Time: 30 minutes
Ingredients: 15
Serves: 2

 

Ingredients

  • 1 whole Chicken Breast, (baked in the oven, roughly chopped)
  • 3 Tbsp Piri Piri Seasoning, (I used Zoë Olive Oil)
  • 3 Tbsp Extra Virgin Olive Oil, (I used Zoë Olive Oil – Piri Piri Infused)
  • 2 Tbsp Salt and Pepper, (to taste)
  • 1 cup Cabbage, (chopped in thin slices)
  • 1/3 cup Cheddar Cheese, (grated)
  • 1/3 cup Bacon, (pre-cooked, sliced)
  • 4 whole Baby Bell Peppers
  • 1/4 cup Cucumber, sliced
  • 5 cups Frisée Lettuce

    Dressing

      • 1 Tbsp Salt and Pepper, (to taste)
      • 5 Tbsp Extra Virgin Olive Oil, (I used Zoë Olive Oil)
      • 1 Tbsp Dijon Mustard
      • 5 Tbsp Lemon Juice

Process

  1. Preheat oven to 400F
  2. In an oven safe dish coat the base with half of the infused piri piri olive oil and half of the spices
  3. Place chicken breast in the center of the dish and top off with the rest of the piri piri olive oil and spices
  4. Once oven is preheated, bake the chicken breast for about 20-25min (until inside is no longer pink)
  5. While chicken is cooking prepare your raw ingredients
  6. In a large bowl add your lettuce, sliced cucumbers, cheddar cheese, bacon, sliced cabbage, and mini peppers
  7. For your dressing, this will be done in an older Zoë jar
  8. Add your salt, pepper, lemon juice, extra virign olive oil and dijon mustard, shake well, set aside
  9. Once chicken is cooked, remove from oven and allow to rest for 5minutes
  10. Place chicken onto a cutting board and cut the chicken into rough cubes, reserving 3 slices for garnish if you desire
  11. Add your cooked chicken to the salad bowl and top off with your homemade dressing, mix well
  12. Serve ASAP and enjoy!

Notes

This can be stored in the fridge for 1 more day in an air tight container.

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