Warm Chicken And Chorizo Salad
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
61
Spice
44
Sweetness
39
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Balsamic Vinegar1 cup
Virgin Olive Oil (extra)Directions:
1
Heat a nonstick skillet or stove-top grill pan, add the chorizo slices or chunks, and sauté gently on all sides until the juices run and the edges are slightly crisp
2
Set aside
3
Mix the vinaigrette ingredients together in a small bowl or pitcher
4
Use some of the mixture to brush the zucchini halves, then add them to the still-hot pan and cook for 5 minutes on each side or until hot and golden
5
Put the chicken into a large salad bowl and add the lettuce leaves and olives
6
Drizzle over the remaining vinaigrette, then add the chorizo and its juices, and the cilantro or parsley
7
Toss well, then serve immediately with garlic bread, toasted ciabatta, or warmed focaccia
8
Heat a nonstick skillet or stove-top grill pan, add the chorizo slices or chunks, and sauté gently on all sides until the juices run and the edges are slightly crisp
9
Set aside
10
Mix the vinaigrette ingredients together in a small bowl or pitcher
11
Use some of the mixture to brush the zucchini halves, then add them to the still-hot pan and cook for 5 minutes on each side or until hot and golden
12
Put the chicken into a large salad bowl and add the lettuce leaves and olives
13
Drizzle over the remaining vinaigrette, then add the chorizo and its juices, and the cilantro or parsley
14
Toss well, then serve immediately with garlic bread, toasted ciabatta, or warmed focaccia