Recipes: Chicken & Chorizo Salad

[Listening to: Sometimes You Can't Make It on Your Own - U2 - How to Dismantle an Atomic Bomb (05:09)]

For P, because I promised to ages ago:

100g Chorizo sausage, cut into slices.
Courgettes, cut into slices.
500g checken breasts, cut into long strips.
250g mixed red and green lettuce leaves.
100g Rocket or watercress.
75g Black olives, stoned.
Coriander of Parsley to garnish.

For the Vinaigrette
2 tbsp balsamic vinegar.
6 tbsp extra virgin olive oil
2 cloves garlic, crushed.
sea salt and freshly ground black pepper.

Cooking instructions
Heat a non-stick pan with a little oil and cook the chicken until browned. Set aside.
Heat a non stick frying pan or stove top griddle. Add the Chorizo slices and fry gently on both sides until the juices run and the edges are crispy. Set aside.
Mix the vinaigrette ingredients in small bowl. Use some of the mixture to brush the courgettes. Add them to the same pan used to cook the Chorizo and cook for 5 minutes each side.
Put the shredded chicken in a bowl, add the salad leaves and olives. Drizzle over the vinaigrette, then add the Chorizo and courgettes. Garnish with parsley or coriander.
Toss well, serve with a good bottle of red and some hot bread.



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