Super sexy summer salad
Introducing my super sexy summer salad 💋🍅
It’s sexy because it just makes you feel gooood. I mean eating always makes me feel good tbh but I feel like an actual health goddess after a plate of this. You’ve got an abundance of vibrant tomatoes and charred padrón peppers served alongside beautifully smokey chorizo and chicken pieces.
If you struggle to come across padrón peppers, you can use your regular supermarket peppers. You could also place these in an air fryer on the hottest temp and cook until you see the skin blister and blacken. Once out, peel off the black bits and add to your salad.
Serve up as side salad or as a refreshing lunch in summer. Grab a big ole slab of crusty bread to mop up all the leftover sauce because you won’t want any of it to go to waste.
You can watch me make the full salad here.
Ingredients
- 1 chicken breast, cut into chunks
- Smoked paprika
- Dried Rosemary
- Salt and pepper to season
- Large handful of chorizo, torn into chunks
- 500g-700g ish tomatoes (whatever variety you fancy)
- A few splashes of of olive oil
- 5 padrón peppers
- 1/2 lemon
- Parsley, to sprinkle
Method
- Start by marinating your chicken chunks in smoked paprika, dried rosemary and salt. Ideally, you'll leave it in the fridge to marinate for a good few hours, but 30 mins will still do if you're pushed for time.
- Once your chicken is marinated, tip it into a pan on medium-high heat with a splash of oil. Once it's about halfway cooked, through in your torn chorizo. Let all that fat render out as this will help flavour the dish.
- Meanwhile, slice your selection of tomatoes in half and place in a bowl. I made this a pretty tomato-heavy dish but you can add less/more if preferred. Drizzle over a bit of olive oil and season with salt and pepper. Give it a good toss.
- Next, once your chicken is cooked with no pink bits remaining, tip the chicken and chorizo into the bowl with the tomatoes and add in all the juices. Give it a mix. Leave for 5-10 mins so all those juices really come together.
- Then, add a splash of oil the pan that had the chicken and chorizo in and get it nice and hot. Add your whole padrón peppers and cook until they looked a bit charred. You can also deep-fry them if you really want. Once cooked, set aside.
- Tip your tomato-y mix onto a plate along with the padrón peppers and with the remaining juice at the bottom of the bowl, squeeze in your lemon juice and drizzle over your plate. Top with a sprinkling of chopped parsley if ya fancy!