Are you ready to transform your ordinary salad into a mouthwatering culinary adventure? This Chicken Chorizo Salad with Beans and Rocket is not just a meal, it's a flavor explosion that combines the smoky richness of chorizo, tender chicken, and peppery rocket leaves in one irresistible dish. Perfect for those craving a quick, protein-packed lunch or a show-stopping dinner that takes just 35 minutes to prepare, this recipe will transport you straight to the vibrant streets of Spain with every single bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 chicken breasts, cooked and sliced
- 200g chorizo, sliced
- 1 can black beans, drained
- 4 cups rocket (arugula)
- 1/2 red onion, sliced
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat a large skillet over medium-high heat to prepare for cooking chorizo and chicken.
- If chicken breasts are not pre-cooked, season them with salt and pepper, then grill or pan-fry until internal temperature reaches 165°F (74°C), approximately 6-8 minutes per side. Allow to cool slightly, then slice into thin strips.
- In the same skillet, add sliced chorizo and cook for 3-4 minutes, allowing the oils to release and the chorizo to become slightly crispy. Remove chorizo and set aside.
- Drain and rinse black beans, then warm them briefly in the skillet with residual chorizo oils for added flavor.
- In a large salad bowl, spread fresh rocket leaves as the base of the salad.
- Layer sliced chicken, crispy chorizo, warm black beans, and thinly sliced red onion over the rocket.
- Drizzle balsamic vinaigrette evenly across the salad, ensuring all ingredients are lightly coated.
- Gently toss the salad to mix ingredients and distribute the dressing, being careful not to bruise the rocket leaves.
- Serve immediately at room temperature, garnishing with additional cracked black pepper if desired.
Tips
- For maximum flavor, use high-quality chorizo and cook it until it releases its delicious oils, which will add depth to your entire salad.
- If you're short on time, use pre-cooked chicken or rotisserie chicken to speed up preparation.
- Ensure your chicken is cooked to the safe internal temperature of 165°F (74°C) to prevent any foodborne illness.
- For a lighter version, you can substitute the balsamic vinaigrette with a homemade olive oil and lemon dressing.
- Keep the rocket leaves crisp by adding the warm ingredients just before serving and tossing gently to prevent wilting.
- Consider toasting some pine nuts or adding crumbled feta cheese for extra texture and flavor complexity.
- This salad is best served immediately to maintain the perfect temperature and texture of each ingredient.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 110mg
