Chicken and Chorizo is hardly a new combination, but it is the citrus vinaigrette that adds a little something special to this salad
Chicken and Chorizo Salad with Citrus Vinaigrette (Serves 4)
- 1 bag of spinach (10oz)
- Pack of 8 mini chicken breast fillets (or 4 chicken breasts)
- 250g chorizo
- Juice and zest of 2 oranges
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 3/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Wash the spinach and set aside
In a bottle or something you can shake, combine orange juice, zest, balsamic, honey, olive oil, slat and pepper. Shake to combine. This is your citrus vinaigrette.
Slice chorizo into 1/2 inch pieces and, if using whole chicken breasts, halve those.
In a frying pan on medium-high heat cook chorizo, without oil, for 3-5 minutes, turning occasionally.
Lower the heat and add the chicken slices, cook while turning for until cooked through (about 10 minutes)
If the chorizo begin to blacken beyond your taste, you can remove, but try to cook the chicken and chorizo together for at least 5 minutes.
Serve chicken and chorizo on a bed of spinach with the vinaigrette.