Smoky Chorizo Chicken Salad

5 from 5 votes

Smoky Chorizo Chicken Salad

This is the salad that eats like a meal! Use diced rotisserie chicken breast to simplify prep, this meal is ready in 20 minutes and keeps well for a dynamite brown bag option!

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings

Calories 387kcal

Ingredients

For The Salad

3 cups chicken breast diced (I used a leftover rotisserie chicken)
4 ounces chorizo 1/4" dice
1 stalk celery 1/4" dice
1/4 cup red onion minced
1/2 green bell pepper 1/4" dice
1 15 oz can cannellini beans (white kidney beans) rinsed and drained
1/4 cup sun-dried tomatoes chopped
1 cup chopped tomatoes (I used yellow and red)

For The Chorizo Dressing:

1 large garlic clove minced
1 1/2 teaspoons dijon mustard
1 tablespoon chorizo oil from the rendered chorizo
2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper freshly ground
1/4 cup parsley chopped

Instructions

For The Salad:

Place a nonstick skillet over medium high heat and add diced chorizo. Cook until chorizo renders its fat and is fragrant and crispy. Use a slotted spoon to transfer chorizo to a dish lined with paper towels. Reserve 1 tablespoon of rendered oil in the pan for the dressing.
In a large bowl, combine the diced chicken, celery, onion, bell pepper, cannellini beans, sun-dried tomatoes, cooked chorizo and parsley. Set aside.

For The Dressing:

In a small bowl, whisk together the garlic, dijon, chorizo oil, olive oil, red wine vinegar, salt and pepper until emulsified. Pour the dressing over the salad and toss until well combined.
Salad can be served at room temperature or chilled.

Nutrition