Insalata di Pollo e Chorizo
Chicken and Chorizo Salad With Beans and Rocket Leaves
About This Recipe
Are you looking for a delicious chicken recipe with a difference? If you are, you’ve found it! Here’s my chicken and chorizo salad with beans and rocket leaves for you to enjoy.
Every now and then I go on a health kick and watch what I eat, especially in the evenings. However, there are only so many salads you can have before you start to get a bit bored, especially during the winter months – but this is an amazing option: filling, delicious and incredibly good for you but at the same time it won’t leave you feeling hard done by, unlike some salads.
Ingredients
- 100g can cannellini beans, drained and rinsed
- 100g can borlotti beans, drained and rinsed
- 20 cherry tomatoes, quartered
- 1 medium hot red chilli, deseeded and thinly sliced
- 1 garlic clove, peeled and finely sliced
- 2 tablespoons freshly squeezed lemon juice
- 8 tablespoons extra virgin olive oil
- 2 medium skinless, boneless chicken breasts, cut into 1cm strips
- 100g hot chorizo sausage, cut into thin round slices
- 60g rocket leaves
- to taste salt
Weight Converter
Found in This Book
Feast your eyes on the finest chicken and chorizo salad with beans and rocket leaves! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Put all the beans in a large bowl with the tomatoes, chilli and garlic. Pour over the lemon juice with half the olive oil, season with salt, toss all together and set aside.
Place a large frying pan over a high heat and pour in the remaining oil. Add the chicken strips and fry for 5 minutes, stirring occasionally with a wooden spoon.
Season with salt, add the chorizo and continue to fry for a further 2 minutes over a high heat.
Toss the rocket leaves through the bean salad and transfer to a large serving plate. Top with the crispy chicken and chorizo and serve immediately.
Once you’re done, simply sit back and enjoy your chicken and chorizo salad with beans and rocket leaves and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Linguine alla PuttanescaLinguine in a Southern Italian Sauce with Anchovies & Capers
There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?
4
Serves9
IngredientsSpiedini di pollo con insalata di fagioli e ceciChicken Skewers With Beans & Chickpea Salad
This is a great way to cook chicken – the sweetness of the marmalade combines with the smokiness and spice of the paprika to give a delicious glaze. I usually cook the skewers on a barbecue, but you can char-grill them too. When threading them, it helps to use the natural curved shape of the yellow peppers or onions at either end to keep the other ingredients secure.
4
Serves18
IngredientsChicken
Main IngredientAPEROL AND BLOOD ORANGE SORBETAperol and Blood Orange Sorbet
The Aperol Spritz, sometimes called the Spritz Veneziano, is a refreshing orange cocktail made from Aperol and prosecco. It’s extremely popular across Italy, particularly in Venice, and is fast becoming a drink of choice in Britain, too. So what better way to do it justice than to make it into a beautiful sorbet to enjoy on a hot summer’s day? For an added twist, place a scoop of sorbet into a...
6
Serves3
IngredientsOranges
Main IngredientConchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage
If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.
4
Serves14
IngredientsVegetables
Main IngredientGranita al LimoncelloLimoncello and Lime Granita
If you decide to prepare a fishy starter and want to follow it with a meat dish, the problem that you will find is that during the main course you will still be able to taste the fish. Well, I have the solution – serve my granita just after the starter and it will cleanse your palate ready for the main course. A fantastic, refreshing sorbet that is also great on a hot day with a barbecue.
4
Serves4
IngredientsLemon
Main IngredientPizza spessa con acciughe, olive e capperiDeep Pan Pizza With Anchovy, Olive & Caper Topping
Sicily is the original home of the deep-pan pizza. A popular dish, it is usually cooked in large rectangular tins and sold by the weight. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions, and this type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. I absolutely love the combination of anchovies,...
10
Serves11
Ingredients
Discuss This Recipe