Chicken and sugar snap salad

Name: Chicken and sugar snap salad
Total time: 900 s
Yield: 2 servings
Cuisine: British
Ingredients: 75 g chorizo ring, cut into 2cm cubes, (paper removed!); 1 tsp olive oil; half yellow pepper, cut into strips; 2 chicken breasts, cut into strips; 4 asparagus spears, woody parts cut off - chopped into 2 cm chunks; 100 g sugar snap peas - halved; 10 plum tomatoes, fresh and chopped in half; salt and pepper; half bag washed rocket

Susy Wall @singing_chef

West Midlands, UK

This is a modification of another salad recipe that I've posted. I find it a bit more filling so tend to have it for tea - you could easily substitute quorn pieces and leave out the chorizo if you want a vegy option (I often do this as forget to get chicken out of the freezer!) If you do, I would pan fry the quorn in some chilli oil and sprinkle with some paprika to get some heat into the dish - it works really well with the sugar snap peas.

Susy Wall @singing_chef

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Ingredients

15 mins

2 servings

75 gchorizo ring, cut into 2cm cubes, (paper removed!)
1 tspolive oil
halfyellow pepper, cut into strips
2chicken breasts, cut into strips
4asparagus spears, woody parts cut off - chopped into 2 cm chunks
100 gsugar snap peas - halved
10plum tomatoes, fresh and chopped in half
salt and pepper
halfbag washed rocket

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Steps

15 mins

1

Heat the oil in a non-stick pan. Fry the chorizo over a medium heat for 5 minutes to release the juices.
2

Add the pepper and cook for a few minutes. Add the chicken and fry with the lid on for 10 minutes or until cooked through.
3

Add the sugar snaps and asparagus and fry for a few minutes, again with the lid on - don't overcook as they're nice with a crunch.
4

Add salt and pepper to taste and stir. Finally, add the tomatoes and cook for 2 - 3 minutes.
5

Put 2 good handfuls of rocket on a plate and pile on the chicken mixture. For bigger appetites, serve in a wrap (or two) with a little mayo... yummy!