If it isn’t obvious by now, my favourite combination of food when cooking and eating has to be chorizo and chicken. For me, it will always be my ultimate comfort food, and something that I turn to regularly when trying to create new and exciting recipes. Arguably, it isn’t exciting when the same combination keeps reoccurring! Since finishing school and becoming much better at organising my time, I have prioritised more time to cooking and developing new ideas. I have spent a lot of time coming up with recipes and baking ideas to share with you guys on the blog, hence bringing you today one of my latest ‘inventions’. Since starting my lunching series (the first and second will be linked below), I have been coming up with more quick and convenient dishes, for myself and to share. Salads seem to have become something that I am starting to love, therefore lunchtime is something that I am very much looking forward to everyday. For quite a few weeks my typical salad topping has been an assortment of cucumber, tomatoes and some sort of meat. It is typically cold, and perhaps slightly boring? I wanted to really expand on my lunchtime palette and create something that little bit different. I went with a slight Mexican theme, as chicken and chorizo was very much my combination of choice. I then have included some peppers, green beans, goats cheese and a fiery dressing. This is more of a ‘cook quickly at home and eat straight away kind of lunch’, so for those who work during the week it is probably more suitable for a weekend! Also, I wouldn’t say that it is the healthiest of lunches, so if you are trying to be more careful with your diet, I would suggest simply dropping the chorizo. The flavour would be a bit less smokey, however still equally as delicious.
Chicken & Chorizo Lunchtime Salad
Serves: 1 person
Prep Time: 10 minutes
Cook time: 10 minutes
1 chicken breast (diced) // 1/4 chorizo ring (cut into small pieces) // 1tsp smoked paprika // 1/4 green pepper (cut into strips) // 1/4 red pepper (cut into strips) // 1/2 handful green beans (cut in half with ends removed) // goats cheese (as much as desired) // salad leaves // handful coriander // 1 lemon (grated and juiced) // 1tbsp olive oil // splash garlic olive oil // splash white wine // 1tsp balsamic vinegar // salt & pepper
Prepare all ingredients, ready to make. Have a bowl ready for your salad, and a frying pan with a lid.
Into your chosen bowl, add the salad leaves and goats cheese. Add half the prepared green peppers and half the prepared red peppers. This adds consistency to the salad, so you have a mixture of crunchy and soft delicious peppers.
In a little bowl, add the lemon juice, olive oil and balsamic vinegar. Mix together thoroughly with a fork, so that all the oil and water based particles break down. Pour over the leaves and leave while you prepare the topping.
In a pan, add a good dollop of garlic olive oil and a knob of butter. Heat on a medium heat until bubbling. Add the diced chicken and cook until brown all over, stirring continuously. Then add the chorizo, and mix again until the chorizo has softened slightly. Into the pan, add the green beans, leftover peppers, smoked paprika, lemon zest, splash of white wine and seasoning. It all should sizzle slightly, and you simply need to mix it all together. Turn onto a medium low heat, cover with the lid and leave to simmer for 5 minutes.
Remove the topping from the heat, and drain through a sieve to remove all excess juices. Place the topping onto the salad leaves. Then, add the handful of coriander, slightly torn. Top with a sprinkle of salt and pepper to finish.
Read my previous lunch time recipes posts:
– have a great week –
I have not been paid to publish this blog post, and the recipe shown is entirely my own.