Chicken and Chorizo Salad
(Pronto, by Gino D'Acampo)
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
- 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.
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