A Warm Chicken, Chorizo And Fennel Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Even the most seasoned chef needs a little bit of inspiration now and again, so with this in mind, Shloer the sparkling juice drink has created a number of recipes, perfect for any Sunday social. Simply visit the official Shloer Facebook page at www. Read more /shloer to find all the recipes, shopping lists and information on the latest promotions. You can also pick up some tips from one of the many Shloer fans, who are always on hand for a pointer or two! Why not give them a go and enjoy a glass of chilled Shloer, with your closest family and friends. Shloer uses only the best ingredients to create a delicious non-alcoholic sparkling drink. All varieties make a tasty grape-based alternative to wine, suitable for all the family - especially those who don’t want to indulge in alcohol. Shloer contains no preservatives, artificial colours, sweeteners or flavours and is available from all major supermarkets. We recommend you try this dish with White Grape Shloer. Ingredients:
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 |
Directions:
1. Preheat the oven to 180c / 350f
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve with Shloer.
|
|