Piri piri chicken grain salad
Waitrose and Partners

Piri piri chicken grain salad

Ready-to-eat pouches of grains, rice and pulses make fabulous (and hearty) bases for salads. Or you can use dried – see tip below. Add chicken cooked with a smoky spice mix and a cooling yogurt dressing and you can whip up a healthy summertime feast in just over half an hour. 

5 out of 5 stars(2) Rate this recipe
HealthySource of fibre
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 4 skinless chicken breasts
  • tbsp extra virgin olive oil
  • 2 tbsp Cooks' Ingredients Piri Piri Rub
  • 1 bunch salad onions
  • 150g strained Greek yogurt
  • 1 clove/s garlic, crushed
  • 1 unwaxed lemon, zest and juice
  • 2 x 250g packs Wholegrain, Red Rice & Quinoa
  • 280g jar Cooks' Ingredients Chargrilled Peppers, drained and sliced
  • 115g pack baby spinach leaves


  1. Line a chopping board with baking parchment and lay the chicken breasts on top in a single layer. Cover with more parchment. Using a rolling pin, gently bash the thicker ends of the breasts out until they are of uniform thickness. Remove the parchment, coat with 1 tbsp oil and dredge evenly with 4 tsp piri piri seasoning. Put a large griddle or frying pan over a high heat and, once hot, add the chicken in a single layer. Cook for about 4 minutes on each side, turning with tongs, until the chicken is cooked through, no pink meat remains, the juices run clear and the meat is charred in places. Transfer to a clean chopping board to rest.

  2. Meanwhile, very finely slice the green top 4cm of the salad onions and set aside. Cut the remaining salad onions into 4cm lengths and toss with the remaining ½ tbsp olive oil. Return the pan to a high heat and cook until well-browned and a little charred in places (about 3 minutes).

  3. To make the yogurt dressing, stir the reserved sliced salad onion greens into the yogurt along with the garlic and lemon zest and juice; season. Heat the rice and quinoa according to pack instructions. Stir through the remaining 2 tsp piri piri seasoning, then combine with the drained peppers, spinach and charred salad onions. Slice the rested chicken and add to the salad, spooning the yogurt dressing over or serving in a small dish alongside.

Cook’s tip

Use any dried grains – brown or wild rice, bulgur wheat, quinoa, pearl barley or couscous – you have instead of ready-cooked to save money (and packaging). Cook as per pack instructions.



Typical values per serving when made using specific products in recipe


1,927kJ/ 459kcals



Saturated Fat












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