Warm butter bean, chicken and chorizo salad
Serves: 4
Total time: 
Recipe photograph by Dan Jones
Warm butter bean, chicken and chorizo salad
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
417Kcal
Fat
22gr
Saturates
5gr
Carbs
21gr
Sugars
3gr
Fibre
12gr
Protein
34gr
Salt
1.9gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x 150g pack diced chorizo
- 1 tbsp olive oil
- 1 x 240g pack ready-cooked chicken
- 2 x 410g tins butter beans, drained
- 2 lemons, 1 juiced and the other cut into wedges
- 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
Step by step
- Fry the chorizo in a frying pan until crisp; transfer to a platter using a slotted spoon.
- Add the olive oil to the frying pan, then stir-fry the chicken for 2 minutes. Stir in the butter beans, juice of 1 lemon, peppers and red onion. Cook together, stirring, for 3-4 minutes.
-
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.
