Quick smoked chicken and barley salad with chorizo and feta

Quick smoked chicken and barley salad with chorizo and feta

This chicken salad recipe combines barley with chorizo and feta for a fast and simple midweek meal. Any leftovers can also be used for lunch the next day.

Quick smoked chicken and barley salad with chorizo and feta

  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 15 minutes to cook

This chicken salad recipe combines barley with chorizo and feta for a fast and simple midweek meal. Any leftovers can also be used for lunch the next day.

Ingredients

  • 120g pearl barley
  • 60g Waitrose Cooks’ Ingredients Diced Chorizo, or similar
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 250g pack Waitrose ready-to-steam Asparagus & Green Vegetables, or similar
  • 150g pack diced feta with herbs
  • Large bunch of fresh flatleaf parsley, finely chopped
  • 155g pack Rannoch Smoked Chicken, or similar, sliced
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Method

  1. Cook the pearl barley according to the packet instructions. Meanwhile, heat a non-stick frying pan over a medium heat and fry the chorizo until crisp, then remove with a slotted spoon and set aside.
  2. Make the dressing by whisking the extra-virgin olive oil with the red wine vinegar and a pinch of salt and pepper.
  3. Once the barley is cooked, transfer to a serving bowl, toss with the dressing and the fried chorizo, then set aside.
  4. Cook the asparagus and vegetable mix in a microwave according to the packet instructions, then stir through the barley along with the feta, parsley and sliced smoked chicken. Season to taste, then serve.

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