Primo Chorizo & Chicken Salad with Hot Honey Dressing

Primo Chorizo & Chicken Salad with Hot Honey Dressing

Cooking time - 20 mins | Serves 4
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Ingredients

Salad

  • 2 Primo Chorizo from the deli, sliced
  • 4 Chicken breasts from the deli
  • 280g baby spinach
  • 2 cups cherry tomatoes, halved
  • 1 cup feta, crumbled
  • 2 cups croutons (store bought or homemade)
  • Olive oil
  • Salt & pepper

Hot Honey Dressing

  • ⅓ cup honey
  • ¼ cup extra-virgin olive oil
  • 3 tbsp apple cider vinegar (or red wine vinegar)
  • 1 tbsp Dijon mustard
  • 1–2 tsp chilli flakes (to taste)
  • 1 garlic clove, finely grated
  • ½ tsp smoked paprika
  • Salt
Method
  1. Heat a frying pan over medium heat. Add the sliced Primo Chorizo and cook for 3–4 minutes until caramelised and slightly crisp around the edges. Remove and set aside.
  2. Season the chicken breasts with salt and pepper. In the same pan, add a drizzle of olive oil if needed and cook the chicken over medium-high heat for 5–6 minutes on each side until golden and cooked through. Remove from the pan, rest for 5 minutes, then slice.
  3. Wash and thoroughly dry the spinach, then place it into a large salad bowl with the cherry tomatoes.
  4. In a small bowl or jar, whisk together the honey, olive oil, vinegar, Dijon mustard, chilli flakes, garlic, smoked paprika, salt and pepper until thick, glossy and well combined.
  5. Add the sliced chicken and warm Primo Chorizo to the salad bowl, then sprinkle the crumbled feta and croutons over the top.
  6. Drizzle the dressing over the salad just before serving and gently toss to coat everything evenly.
  7. Transfer to a serving platter or individual bowls and serve immediately.