Prepare this gluten-free peri peri chicken and zoodle salad the night before to ensure there is enough time for the chicken to soak up all the saucy goodness.
80ml (1/3 cup) gluten-free peri peri sauce, plus extra, to serve
1 tablespoon olive oil
3 large zucchini, cut into noodles or zoodles using a spiraliser
1 baby cos lettuce, cut into 8 thin wedges
60g Danish feta, crumbled
1/4 cup small fresh mint leaves
Combine the chicken breasts, peri peri sauce and oil in a bowl. Season. Cover and place in the fridge for 6 hours to marinate.
Preheat the oven to 180C/160C fan forced. Line a baking tray with baking paper. Heat a frying pan over medium-high heat. Cook the chicken, turning, for 5 minutes each side or until browned and caramelised. Transfer the chicken to the prepared tray and bake for 5 minutes or until cooked through. Set aside for 10 minutes to rest. Slice the chicken and keep warm.
Arrange the zoodles, lettuce, raspberries, feta and mint on a large serving plate. Top with the chicken and drizzle with extra peri peri sauce.