I paired this Smitten Kitchen salad with some Nando’s Peri-Peri-inspired grilled chicken for dinner tonight.
The Nando’s chicken isn’t really a recipe per se- I got sent a kit that had a couple of Nando’s sauces in it, and they also included some dry ingredients with a vague marinade instruction. Basically, I marinated two big chicken breasts and 4 chicken legs in some lemon (the juice of about two, plus the lemons themselves), a handful of the red chiles they sent, garlic cloves, olive oil, white vinegar, and a bit of chopped thyme and oregano. I grilled the chicken pieces on the gas grill over indirect heat for about 45 minutes. Then I spread the BBQ sauce on top of the chicken and it was great. But you really need to get the sauce to make it work (and I’m not sure where I’d find those specific chiles again, either).
But check out the salad recipe beyond the jump – fell into the “like not love” category for me, but definitely liked that queso fresco in there.
3 cups chopped vegetables (I did a cup of radish, a cup of cuke and a cup of par-cooked wax beans)
1/2 cup (2 ounces) crumbled queso fresco
2 scallions, thinly sliced
1/3 cup sunflower seeds (just noticed the recipe said to toast them, oh well)
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon coarse or Kosher salt, plus more to taste
1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac (I used a little cayenne, a little cumin and a little za’tar)
Freshly ground black pepper, to taste
1 to 2 tablespoons thinly sliced fresh mint leaves
For the dressing, whisk together lime juice, olive oil, salt, spices and pepper. Combine the remaining salad ingredients in a large bowl. Combine with dressing (I went a tablespoon at a time until it seemed dressed enough, and had a bit left over). Salt salad a bit to serve.