Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Foodi MAX Health Grill & Air Fryer AG551
- Prep Time: 15 mins
- Total time: 33 mins
- Skill Easy
- Serves 6 people
Peri Peri Chicken Breasts with Cesaer Salad
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs
Ingredients
For the chicken
- 6 boneless, skinless chicken breasts (200-250g each)
- 3 tbsp vegetable oil
- Salt and freshly ground black pepper to taste
- 70ml Peri-Peri sauce
For the salad
- 1 garlic clove, peeled and crushed
- 5 tbsp mayonnaise
- ½ Juice of lemon (approximately 1 ½ tablespoons)
- 50g Parmesan shavings, plus extra to serve
- 2 small romaine lettuces
- 25g small romaine lettuces
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
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Step 1
Insert grill plate in unit and close lid. Plug probe into unit. Insert pot into unit and close lid. Select GRILL, set temperature to MED then select PRESET. The unit will default to CHICKEN WELL to cook chicken to a food-safe temperature. Select START/STOP to begin preheating.
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Step 2
While unit is preheating, evenly brush each chicken breast with a 1/2 tablespoon vegetable oil. Then season with salt and pepper and insert probe into centre of one chicken breast see probe placement instructions on page 7).
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Step 3
When unit beeps to signify it has preheated, place chicken top side down on grill plate, in the pot. Close lid over probe cord.
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Step 4
When unit beeps to signal the chicken needs to be flipped, turn chicken over, brush with peri peri sauce
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Step 5
Meanwhile mix the salad; in a bowl place garlic, mayonnaise, lemon juice and Parmesan. Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing.
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Step 6
When cooking is complete, remove chicken from unit and let rest for 5 minutes before slicing on the slant. Serve hot or cold over lettuce leaves, drizzle with dressing, shaving over extra Parmesan if desired and sprinkling with croutons.
