Warm Chicken And Chorizo Salad Recipes

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WARM CHICKEN AND CHORIZO SALAD



Warm Chicken and Chorizo Salad image

Provided by Clare Ferguson

Categories     Salad     Chicken     Olive     Pork     Poultry     Vegetable     Sauté     Sausage     Arugula     Zucchini     Spring

Yield Makes 4 servings

Number Of Ingredients 12

3 mild or spicy chorizo sausages, about 4 ounces., cut crosswise into coin-shaped slices, or a 6 ounce piece, cut into chunks
12-16 baby zucchini, halved lengthwise, about 10 oz.
1 lb. boneless, skinless, cooked or smoked chicken, cut or pulled into long strips
4 cups loosely packed mixed red and green lettuce leaves
1/2 bunch arugula or watercress
16-20 black olives, about 3 ounces
sprigs of cilantro or flat-leaf parsley
Vinaigrette
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
2 garlic cloves, crushed
kosher salt or sea salt and freshly ground black pepper

Steps:

  • 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. Set aside.
  • Mix the vinaigrette ingredients together in a small bowl or pitcher. 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.
  • Put the chicken into a large salad bowl and add the lettuce leaves and olives. Drizzle over the remaining vinaigrette, then add the chorizo and its juices, and the cilantro or parsley. Toss well, then serve immediately with garlic bread, toasted ciabatta, or warmed focaccia.

WARM CHORIZO & CHICKPEA SALAD



Warm chorizo & chickpea salad image

Full of bold flavours like chorizo, dried tomatoes and red onion, this salad is bulked out with chickpeas to give 3 of your 5 a day

Provided by Chelsie Collins

Categories     Dinner, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 7

280g pack cooking chorizo , sliced
1 large red onion , finely sliced
2 red peppers , deseeded and cut into strips
400g can chickpeas , drained and rinsed
12 semi-dried tomatoes
1 tbsp red wine vinegar
100g bag rocket , to serve

Steps:

  • In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
  • Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
  • Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.

Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium

WARM SPINACH AND CHORIZO SALAD



Warm Spinach and Chorizo Salad image

Dried chorizo sausage adds a Spanish touch to this warm spinach side salad, which works well as an accompaniment to chicken, omelets, or seafood such as shrimp or any firm, white-fleshed fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

1/2 baguette, cut into 1/2-inch pieces
1 bunch spinach, trimmed and washed
1 teaspoon extra-virgin olive oil
1/2 pound dried chorizo, cut into 1/2-inch half moons
1/2 cup jarred chestnuts, coarsely chopped
3 tablespoons sherry vinegar

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, arrange baguette pieces in a single layer and bake until croutons are golden, 5 to 7 minutes. Meanwhile, place spinach in a large bowl. In a large skillet, heat olive oil over medium. Add chorizo and cook until fat is rendered and sausage is slightly crisp, 3 to 4 minutes. Add chopped chestnuts and cook 2 minutes. Add sherry vinegar, swirl to combine, and pour over spinach. Add croutons and toss well to combine. Serve immediately.

Nutrition Facts : Calories 281 g, Fat 14 g, Fiber 5 g, Protein 12 g

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