Tender strips of chicken, with fluffy rice and delicious chunks of chorizo.
Chicken & Chorizo Salad
Recipe Information
Ingredients
320g pack Frozen Lime and Coriander Chicken Mini Fillets
2 125g sachets Easy Cook Boil-in-the-Bag Long Grain Rice
4 cloves Garlic – peeled
170g pack Spanish Chorizo Sausage Ring
1 tbsp Olive Oil
400g tin Chunky Chopped Tomatoes
326g tin Sweetcorn
1 tsp Stonemill Mild Chilli Powder
180g Garlic Baguette
Salt and Black Pepper
Method
Remove the chicken fillets from the pack and defrost as per pack instructions.
Boil the rice as per pack instructions. Whilst boiling the rice add the garlic cloves to the water to flavour the rice.
Discard the cloves once the rice is cooked.
Chop the chorizo sausage finely and fry in the olive oil to bring out the flavour, approximately ten minutes.
Drain the chopped tomatoes and the sweetcorn in a colander.
In a large bowl combine all the ingredients, mix well and season.
Serve cold with garlic bread, cook as per pack instructions.