Chicken and chorizo salad

Chicken and chorizo salad

Take the hassle out of BBQ prep with this throw-together salad

By , 07 June 2016

(105 votes)

Chicken and chorizo salad
  • 40 Mins

  • Serves: 4

  • Price: £1.56 per serving

Take inspiration from the home of the Barbecue with our Stateside classics. It's time to get fired up, folks!

Nutritional Info
Each 177g serving contains
  • Energy

    1117KJ

    267KCAL

    13%
  • Fat

    19.5g

    med

    28%
  • Saturates

    4.4g

    med

    22%
  • Sugars

    2.3g

    low

    3%
  • Salt

    1.24g

    med

    21%
of your reference intake.
Typical energy values per 100g: 631kJ/151kcal.
Ingredients
  • 300g pack Asda Smoked Paprika Chicken & Chorizo Skewers (frozen)
  • 1tbsp red wine vinegar or sherry
  • 2tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • 120g Grower’s Selection Watercress, Spinach, & Rocket Salad
  • 1 small shallot, finely sliced
  • 10 Peppadew Mild Piquanté Peppers, halved
  • 2tbsp Grower’s Selection Toasted Flaked Almonds
Method
  • Oven-cook the skewers for 25 mins, according to the pack instructions.

  • Meanwhile, put the vinegar or sherry, oil and garlic in a bowl. Season well with black pepper and whisk together with a fork. Set aside.

  • Put the salad, shallot and peppers in a large bowl. Drizzle over the dressing and toss to coat.

  • Preheat the barbecue or grill to a medium heat. Cook the skewers for 2 mins on each side until slightly charred.

  • Divide the salad between 4 plates. Remove the chicken and chorizo from the skewers and arrange on the salad. Top with almonds and serve.