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Warm butter bean, chicken and chorizo salad

by Stephanie Brooks

Serves: 4

It's a muggy Monday, so dinner tonight needs to be something delicious ­not too hot and not too heavy. This salad is ready in a flash, and full of flavour (thank you chorizo!) What's your favourite salad to make at home?


  • 1 x 150g pack diced chorizo
  • 1 tbsp olive oil
  • 1 x 240g pack ready-
cooked chicken
  • 2 x 410g tins butter 
beans, drained
  • juice of 1 lemon, plus 
lemon wedges to serve
  • 3 ready-roasted red peppers (from a jar), sliced
  • ½ small red onion, 
finely sliced
  • 1 tbsp chopped 
flat-leaf parsley
  • 1 x 70g bag rocket


  1. Fry the chorizo in a frying pan until crisp; transfer to a platter using a slotted spoon.
  2. Add the olive oil to the frying pan, then stir-fry the chicken for 2 minutes. Stir in the butter beans, lemon juice, peppers and red onion. Cook together, stirring, for 3-4 minutes.
  3. Transfer to the platter with the chorizo and stir in the parsley and rocket; season. Toss everything together and serve the salad with lemon wedges.

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