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- Chicken and Chorizo Salad perfect for Winter
Winter...hardly a time for salads, right? Wrong!...Not for this salad anyway: a beautiful, warm, slightly spicy and tangy salad that will warm you from the inside and will change your mind on eating salads in winter. I found it on DailyMail.co.uk and I cannot wait to try it!
To warm up the meal even further, you could serve it with some Kumara or Potato wedges or as a Dinner Party starter. Your friends will be impressed!
Serves 4
INGREDIENTS
- 4 chicken breasts
- 1tbsp sunflower oil
- 3 corn tortillas, torn into large pieces
- 150g (5½oz) chorizo, halved and sliced
- 125g (4½oz) baby spinach
- 4 vine tomatoes, chopped
- 1 small red onion, thinly sliced
- 1 bunch coriander, roughly torn
FOR THE MARINADE:
- 2tbsp olive oil
- 2tsp dried wild oregano (if you can't get hold of it, use an extra tsp of regular)
- Juice 1 lime
- 3 garlic cloves, crushed
- 1tbsp dark soy sauce
- A good pinch of cayenne pepper
METHOD
Combine the marinade ingredients in a non-metallic bowl, season and set aside. Slash the chicken and add to the marinade, combine well and set aside for at least 20 minutes.
Heat the sunflower oil in a pan and fry the tortillas until golden and lightly charred round the edges. Set aside and wipe out the pan. Add the chorizo and cook for 2-3 minutes until lightly charred.
Set to one side, leaving 1-2tbsp of the oil in the pan. Add the chicken and marinade to the pan and fry over a medium-high heat for 10-15 minutes, turning occasionally, until just cooked through. Leave to rest for a few minutes.
To serve, combine the remaining ingredients and then add the chorizo. Divide among 4 plates and top each with a chicken breast and a handful of the fried tortillas and a dollop of tomato salsa or your favourite salad dressing.
From The Daily Mail
