Warm Chicken and Chorizo Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 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
- Carbohydrate 8 g(3%)
- Cholesterol 98 mg(33%)
- Fat 43 g(66%)
- Fiber 3 g(11%)
- Protein 28 g(55%)
- Saturated Fat 9 g(46%)
- Sodium 390 mg(16%)
- Calories 520
Preparation 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. Reprinted with permission from Chicken from Maryland to Kiev by Clare Ferguson. © 2001 Ryland, Peters & Small
Preparation 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. Reprinted with permission from Chicken from Maryland to Kiev by Clare Ferguson. © 2001 Ryland, Peters & Small
