Warm & Spicy Chicken & Chorizo Salad (Gluten Free - Dairy Free)
Posted: 15 Jun 2021 06:16
- Warm & Spicy Chicken & Chorizo Salad.jpg (39.05 KiB) Viewed 703 times
Preparation Time: 15 minutes
Cooking time: 16 minutes
Serves: 4
If served as four portions, provides 462 cals, 22g fat (of which 6g saturates), 11g sugar and 1.4g salt per portion.
Ingredients
- 1 red onion, finely sliced
- 4 tbsp red wine vinegar
- 150g (6oz) kale, washed
- 1 tbsp oil
- 400g (14oz) ready-diced chicken breast
- 100g (4oz) chorizo, diced
- 2 red or yellow peppers, small diced
- 2 fresh tomatoes, chopped
- 400g (14oz) can butterbeans, drained and rinsed
- 20g (1oz) fresh parsley, chopped
- Pumpkin and sunflower seeds (optional)
For the dressing:
- 1 tbsp extra-virgin olive oil
- 1 tbsp lime juice
- 1 tbsp honey
- 1 garlic clove, chopped
- Salt & black pepper
Method
1. Place the onions into a small bowl and spoon over the vinegar, set aside and leave to marinate for at least 30 minutes.
2. Boil a large pan of salted water, tip in the kale and boil for 3 minutes. Drain and plunge into cold water, drain and set aside.
3. Heat the oil in a large frying pan and gently fry the diced chicken for 8 - 10 minutes until golden and cooked through, add the chorizo and fry for a further 3 minutes. Remove from the pan and set aside. Reserve the oil.
4. Mix together the kale, peppers, tomatoes, butterbeans and parsley in a large bowl and transfer to a serving dish.
5. Place all the dressing ingredients together in a lidded jar, add the reserved frying oil and give it a good shake.
6. Drain the vinegar from the onions.
7. Scatter the chicken and chorizo over the salad, drizzle with the dressing and sprinkle with the red onions. Top with a handful of pumpkin and sunflower seeds if desired. Best served straight away.