Chicken Chorizo Salad for Two

Instead of serving meat or bean dishes over rice, pasta, or potatoes, try putting them on a salad dressed with a light lemony white wine vinaigrette. Many dishes you may think must be served over a starch go nicely over vegetables or salad, particularly in these really hot days of summer.





(Recipe easily expands to serve 8 or more)

½ lb. Homemade Chicken Chorizo (or ask your butcher to prepare it for you)
3 garlic cloves, peeled and minced 4 Mexican Cheeses, grated (Monterrey Jack, Cheddar, Asadero, and Oaxaca or Queso Blanco—or any mixture of yellow and white Mexican cheeses)
Canned black beans
¾ cup salsa
1/3 cup fresh cilantro, chopped by hand
Mix of Butter Lettuce and Green and Purple Baby Romaine
1 container fresh grape tomatoes
1 whole avocado, sliced
Blue Corn Tortilla Chips (low salt)
White Wine Vinaigrette (recipe below) or light bottled white wine vinaigrette

Homemade Chorizo
½ lb. ground chicken or 2 chicken breasts, ground
1 Tablespoon red wine vinegar
½ Tablespoon chili powder
3 sprigs fresh oregano or ½ teaspoon ground dried oregano
1 clove minced garlic, sautéed in a Tablespoon of olive oil until translucent
½ teaspoon sweet paprika
¼ teaspoon ground cumin
pinch salt
fresh ground black pepper

Prepare chorizo seasoning mix and allow to sit for at least an hour or purchase chicken chorizo. Saute chorizo in 2 Tablespoons olive oil. Add minced garlic and sauté. Add ½ carton of grape tomatoes and sauté. Pour beans, salsa, and chorizo mixture into a medium baking dish. Cover with cheeses, evenly sprinkled over top. Bake for 20 minutes, or until cheese is browned and bubbly. Remove from oven and cool slightly.

White Wine Vinaigrette
3 Tablespoons fresh lemon juice
¼ cup white wine or leftover champagne
1 Tablespoon Dijon mustard
1 Tablespoon Mudhava agave nectar or brown sugar
1 cup light olive oil or ½ cup olive oil and ½ cup peanut or safflower oil
ground black pepper salt to taste

Whir first four ingredients in blender or food processor. Slowly drizzle in oil in top of blender, pouring in a thin stream while blending. Season to taste with salt and pepper.

Chorizo Salad Preparation
Arrange greens and remainder of fresh tomatoes on serving plates. Drizzle a little of vinaigrette over salad. Top with warm bean and chorizo mix. Sprinkle cilantro over chicken mixture. Cover with blue corn tortilla chips and sliced avocado. Serve with chilled white wine, dry rose’ or sangria.
Herbs, including cilantro, can grow in an outdoor garden, even in Dallas' 103 degree summers!