A Warm Chicken, Chorizo And Fennel Salad
From hlaggan 13 years ago
- 40 to make
- Serves 4
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Ingredients
- 2 tbls olive oil shopping list
- 2 chicken Supremes, skin removed shopping list
- 250g chorizo, sliced shopping list
- 200g cherry tomatoes cut in half shopping list
- 1 red onion, finely sliced shopping list
- 1 bulb of fennel, finely sliced shopping list
- 1tbls sherry vinegar shopping list
- 2tbls extra virgin olive oil shopping list
- sea salt and cracked black pepper shopping list
- Small bunch of parsley, chopped shopping list
How to make it
- Preheat the oven to 180c / 350f
- In a medium sized ovenproof frying pan, heat 1 tablespoon of the olive oil, until almost smoking, add the chicken breasts, seal on both sides while seasoning at the same time.
- Place in the oven for 15 to 20 minutes or until cooked, once cooked remove from the oven and leave to rest in a warm place.
- In another medium size frying pan, heat the rest of the olive oil over a medium heat, add the chorizo and cook for 5 to 10 minutes, until golden brown.
- While you are waiting for the chorizo to cook, shred the chicken, then place in a large bowl, then add the tomatoes, red onion, fennel, vinegar and extra virgin olive oil.
- When the chorizo is cooked, add to the bowl with any oil that has been released from the chorizo, season with salt and pepper, then add the parsley, mix well and serve in a warm bowl.
- Serve with Shloer.
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