This post has been long overdue is an understatement…. I do apologize to Nando’s for not posting this recipe last year as I was so pre occupied with the TRIBE’s family affairs.
Now….how did I end up with a Fantabalous Box of Nando’s goodies?
Well the story goes….Mr. H is a big fan of Nando’s Lemon & Herb Peri-Peri Grilled Chicken as it closely resembles Lechon Manok (Local Philippines Grilled Chicken) that is quite popular in Manila during the 1980’s. From all the chicken (fried/grilled/roasted) out here in Brisbane when it cames to takeout chicken, Nando’s chicken is love for him. I happened to come across one of Nando’s tweets last year and commented that the TRIBE was a big fan of their chicken. They emailed me and offered me a generous PERI-AID KIT to try it out in our kitchen which I happily accepted. Why not?….
I love the Nando’s PERI-AID KIT Survival Box….it got everything you need against bland food in case of emergency!
With all the goodies that was inside the box, I was fascinated with the Peri Peri Mayonnaise & the Lemon & Herb Peri Peri Sauce so I chose those two…..and Nando’s Perinaise Potato Salad (Busog! Sarap! version) was born. I levelled it up into the 3rd power with strips of Fried/Grilled Lemon & Herb Peri Peri marinated chicken and chunky crispy bacon, you got to try this dish! This recipe is sooo good…. it has a mild punch from the Peri Peri Mayonnaise but not overwhelming, it gives the plain old mayonnaise a nice twist!
PERINAISE POTATO SALAD (Busog! Sarap! Version)
1/2 of chicken breast, sliced thinly (a cupful?)
3 strips of crispy bacon, roughly diced
1 tablespoon of chopped shallots
1/2 small red onion, sliced
1 tspn coarse table salt
1/4 cup Nando’s Lemon & Herb Peri Peri Sauce
1/2 cup Nando’s Perinaise
3/4 cup Mayonnaise
1 tbspn cooking oil
pinch of ground black pepper
4 large potatoes
a pinch of salt
*used U.S Measuring Cups & Spoons
COOKING & ASSEMBLING PROCEDURE:
~ Place your thinly sliced chicken breast in a bowl and pour in your Nando’s Lemon & Herb Peri-Peri Sauce. Incorporate the sauce well with the chicken slices, cover in cling wrap and refrigerate overnight. Before frying add in your cooking oil to the marinated mixture and mix well.
~ Heat your grill/frying pan on high heat and once the surface is hot, place your slices of marinated chicken. Lower heat to medium-high and cook your chicken until it develops golden crusts on both sides. Set aside to cool down before slicing into strips.
~ Scrub your potatoes under cold tap running water to remove any clinging soil. Place in your saucepan and fill it up with cold water just enough to fully submerge the potatoes. Add in your pinch of salt, bring to boil and let it simmer for 1 hour. Once cooked drain the potatoes and let it cool completely before peeling the skin and cutting it into chunky cubes.
~ In a clean large bowl, place in your Nando’s Perinaise, mayonnaise and ground pepper and stir well. Add in you cooled diced potatoes.
~ Then on top add in your sliced onion (pls. separate the segments), strips of chicken, crispy chopped bacon and diced shallots. Mix the mixture with a large serving spoon. Refrigerate couple of hours before serving or even overnight.
BEST WITH: as a side dish during a BBQ or picnic get together.
- I like my potato salad assembled the day before serving and refrigerated overnight. I find the flavours blends together better (overnight) before I eat it compare to right after assembly.
- Best eaten within 1-2 days.
- You can add 1-2 roughly chopped hard boiled eggs to this Perinaise Potato Salad and call it deluxe…..lol!
F.Y.I~ I’m not related or connected to this business, big thanks to Christabel D. from Nando’s for the Peri-Aid Kit box. This not a paid review but under the “I sampled the products & made a dish out of it category.”