Warm Chicken And Chorizo Salad Recipes

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.

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.

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.

Steps:

• Preheat the oven to 375°F
• Drizzle the peppers with a little olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, or until the peppers are soft.
• Drizzle the potatoes with oil and season with salt and pepper. Add the potatoes to the peppers for the last 20 minutes of cooking time.
• Remove the outer skin from the chorizo and cut it into rounds. Heat a tablespoon of oil in a frying pan and quickly sauté the chorizo on both sides until golden.
• Slice the avocados lengthways and remove the skin. Squeeze a little lemon juice over the avocado and season it with salt and pepper.
• To make the dressing, whisk all the ingredients together and season to taste.
• Toss everything except the chorizo together in a bowl. Serve the salad on a plate, with the warm chorizo scattered over it.

Steps:

• Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.
• Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, then drizzle over the dressing, toss well and serve straight away

Steps:

• Coat the chicken livers in the seasoned flour, shaking off any excess. Set aside.
• Heat the vegetable oil in a heavy-based frying pan over a medium-high heat and fry the chorizo slices for 3-4 minutes or until crisp.
• Use a slotted spoon to remove the chorizo slices onto a warm plate, leaving the chorizo flavoured oil in the pan.
• Add the chicken livers to the pan and fry for 2-3 minutes or until golden-brown and just cooked through.
• Remove the chicken livers from the pan and add to the chorizo.
• Pour off any excess oil from the pan, leaving behind the juices. Return the pan to the heat, pour in the sherry and stir to deglaze, scraping up any flavorsome brown bits from the bottom of the pan.
• In a small bowl, whisk together the olive oil and vinegar with a pinch of salt and freshly ground black pepper. Taste and add more olive oil or vinegar if necessary.
• Pour enough dressing over the mixed leaves and tomatoes to coat lightly and toss gently to combine.
• Divide the salad between serving plates then scatter over the chorizo and chicken livers, pour over the pan juices and serve with crusty bread.