Warm chicken, chorizo and fennel salad


Preparation time: 15 minutes

Cooking time: 25 minutes


2 tbls olive oil

2 chicken Supremes, skin removed

250g chorizo, sliced

200g cherry tomatoes cut in half

1 red onion, finely sliced

1 bulb of fennel, finely sliced

1tbls sherry vinegar

2tbls extra virgin olive oil

Sea salt and cracked black pepper

Small bunch of parsley, chopped


Preheat the oven to 180c / 350f

In a medium sized ovenproof frying pan, heat 1 tablespoon of the olive oil, until almost smoking, add the chicken breasts, seal on both sides while seasoning at the same time.

Place in the oven for 15 to 20 minutes or until cooked, once cooked remove from the oven and leave to rest in a warm place.

In another medium size frying pan, heat the rest of the olive oil over a medium heat, add the chorizo and cook for 5 to 10 minutes, until golden brown.

While you are waiting for the chorizo to cook, shred the chicken, then place in a large bowl, then add the tomatoes, red onion, fennel, vinegar and extra virgin olive oil.

When the chorizo is cooked, add to the bowl with any oil that has been released from the chorizo, season with salt and pepper, then add the parsley, mix well and serve in a warm bowl.