Warm saffron chicken, white bean and chorizo salad
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Warm saffron chicken, white bean and chorizo salad
Get ready to be whisked away to the Mediterranean with the subtle use of saffron and a splash of fino sherry – this is a great dish for alfresco dining
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
520Kcal
Fat
29gr
Saturates
8gr
Carbs
14gr
Sugars
14gr
Fibre
8gr
Protein
43gr
Salt
1.9gr
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
José Pizarro
Originally from Extremadura, western Spain, José Pizarro is an award-winning chef and bestselling author of five cookbooks. He runs a tapas bar and restaurants in London and Surrey, and recently opened two new restaurants at The Royal Academy of Arts
See more of José Pizarro’s recipes
Ingredients
- 2 tbsp olive oil
- 150g chorizo*, chopped
- 500g skinless chicken thigh fillets, cut into small bite-size pieces
- 1 garlic clove, bashed
- a pinch of saffron threads
- 75ml fino sherry
- 1 x 570g jar white beans (we used Bold Bean Co), drained and rinsed
- 12-16 spears of asparagus, trimmed
- 2 tbsp sherry vinegar
- 60g bag rocket, or lamb’s lettuce, Little Gem or watercress
- extra-virgin olive oil, to drizzle
- crusty bread*, to serve
Step by step
- Heat the oil in a large sauté pan and fry the chorizo over a medium-high heat for 3-4 minutes until it releases its oil. Season the chicken and add to the pan. Brown all over for 6-8 minutes, until just cooked. Add the garlic, saffron and sherry, and bubble for a minute.
- Add the beans to the pan, toss everything together over a low heat, then tip into a large serving dish.
- Meanwhile, blanch or steam the asparagus for 2-3 minutes, until tender to the point of a sharp knife. Drain and add to the dish.
-
Drizzle with the sherry vinegar, then toss through the rocket or other salad leaves. Check the seasoning and serve with a drizzle of extra-virgin olive oil and some crusty bread on the side.
*Check your chorizo is gluten- and dairy-free, and serve with gluten-free bread, if required.
