Sunday, March 18, 2018

Chicken and Chorizo Salad

A simple, easy and very delicious lunch of Chicken and Chorizo Salad.

I've used only cannellini beans, omitted the barlotti beans (did not have any). Instead of using sliced red chilli, I have used 2 teaspoons of chilli flakes. Did not have rocket leaves either, so I have used baby romaine lettuce leaves. This plate of salad makes a very nice and tasty lunch.

Chicken and Chorizo Salad
(Pronto, by Gino D'Acampo)
serves 4
100gm can cannellini beans, drained and rinsed
100gm barlotti 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
100gm hot chorizo sausage, cut into thin round slices
60gm rocket leaves (I've used baby romaine leaves)
salt, to taste

  1. 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.
  2. 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.
  3. Season with salt, add the chorizo and continue to fry for a further 2 minutes over a high heat.
  4. 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.

I'm linking this post with Cookbook Countdown #27 hosted by 


  1. Very delicious! Indeed a perfect lunch, Joyce.

  2. Many a time I substituted fresh chillies with flakes too, still good!

  3. I love all of your substitutions. They made for a delicious bowl of food.