Spanish Chorizo Chicken Salad with Bell Peppers

Name: Spanish Chorizo Chicken Salad with Bell Peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry with paper towels; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tbsp (30 ml) extra virgin olive oil; 6 oz (170 g) Spanish chorizo (cured), sliced into ¼-inch (6 mm) rounds; 1½ cup (240 g) roasted red and yellow bell peppers, drained if jarred, cut into ¾-inch (2 cm) strips; ⅓ cup (50 g) red onion, thinly sliced; 8 oz (225 g) romaine lettuce, roughly chopped; 3 tbsp (45 ml) sherry vinegar; 1 clove (5 g) garlic clove, minced, minced; 1 tsp (5 g) Dijon mustard; ⅓ cup (80 ml) extra virgin olive oil; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A vibrant warm salad featuring shredded roasted chicken, sliced Spanish chorizo, and charred bell peppers tossed with crisp romaine lettuce and a bright sherry vinaigrette. This Spanish-inspired dish celebrates bold flavors and texture—smoky chorizo, tender chicken, and sweet peppers balanced by tangy vinegar and aromatic garlic. Perfect for lunch, light dinner, or a tapas spread.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: 4 servings (about 2 cups salad per person)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, patted dry with paper towels
¾ tsp (4 g) kosher salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) extra virgin olive oil
6 oz (170 g) Spanish chorizo (cured), sliced into ¼-inch (6 mm) rounds
1½ cup (240 g) roasted red and yellow bell peppers, drained if jarred, cut into ¾-inch (2 cm) strips
⅓ cup (50 g) red onion, thinly sliced
8 oz (225 g) romaine lettuce, roughly chopped
3 tbsp (45 ml) sherry vinegar
1 clove (5 g) garlic clove, minced, minced
1 tsp (5 g) Dijon mustard
⅓ cup (80 ml) extra virgin olive oil
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (7)

12-inch (30 cm) skillet
Cutting board
Large bowl for tossing
Medium bowl for vinaigrette
Whisk or fork
Tongs
Knife

Steps

Before you start

Pat chicken breasts dry so they cook evenly and brown properly
If using roasted peppers from a jar, drain them well; if roasting fresh peppers, do this first and let them cool before peeling
Have all ingredients prepped and ready before you start cooking
Use Spanish chorizo (cured, sliceable), not chorizo sausage

1
Season and sear chickenOven 165°F / 75°C
- Pat the chicken breasts dry with paper towels.
- Season both sides evenly with 0.75 tsp kosher salt and 0.5 tsp black pepper.
- Heat a 12-inch skillet over medium-high heat and add 2 tbsp olive oil.
- Once the oil is hot and shimmers, carefully place the chicken in the pan.
- Sear for 6–7 minutes without moving, until golden brown on the underside.
- Flip and sear the other side for 6–7 minutes more until the internal temperature reaches 165°F (74°C).
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Ready when: Chicken is golden brown and internal temperature reads 165°F (74°C) at the thickest part
Tip: Don't move the chicken as it sears—let the pan do the work for a golden crust. Pat it dry so moisture doesn't prevent browning.
2
Rest and shred chicken
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
- Once cool enough to handle, use two forks or your hands to shred the chicken into bite-sized pieces (roughly ½ inch or 1 cm).
- Set aside.
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Ready when: Chicken is cool enough to handle and shreds easily into tender pieces
Tip: Resting the chicken keeps it moist. If you skip this step, the meat will dry out as it cools.
3
Crisp the chorizo
- Return the skillet to medium heat (no need to wash it; the chicken drippings add flavor).
- Add the sliced chorizo rounds and cook for 3–4 minutes, stirring occasionally, until the edges curl slightly and the fat renders.
- The chorizo should be warmed through and release its oils but still hold its shape.
- Transfer to a paper towel-lined plate.
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Ready when: Chorizo edges curl slightly and oil releases into the pan
Tip: Don't overcook the chorizo or it will become brittle. You want it warm and slightly crisped at the edges, not hard.
4
Make sherry vinaigrette
- In a medium bowl, whisk together 3 tbsp sherry vinegar, 1 minced garlic clove, and 1 tsp Dijon mustard.
- Let sit for 30 seconds to meld the flavors.
- While whisking constantly, drizzle in 0.33 cup (80 ml) olive oil in a thin stream until the vinaigrette is emulsified.
- Season with 0.5 tsp kosher salt and 0.25 tsp black pepper.
- Taste and adjust seasoning if needed.
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Ready when: Vinaigrette is smooth and emulsified, with no visible pools of oil
Tip: Add the oil slowly while whisking to create a proper emulsion. If it breaks (looks separated), start with a fresh yolk or mustard in a clean bowl and slowly whisk in the broken vinaigrette.
5
Assemble the salad
- Place the chopped romaine in a large bowl.
- Add the shredded chicken, warm chorizo, roasted peppers, and sliced red onion.
- Pour the sherry vinaigrette over the salad and toss gently but thoroughly, making sure every leaf is coated.
- The warm chicken and chorizo will slightly wilt the greens while the vinaigrette carries the flavors throughout.
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Ready when: All ingredients are mixed evenly and lettuce is lightly wilted
Tip: Toss gently to keep the chicken in pieces and the lettuce from bruising. The warmth of the chicken is the key to this salad—it cooks the greens slightly without dressing.
6
Finish and serve
- Divide the salad among four bowls or plates.
- Garnish each portion with fresh chopped parsley (if using).
- Serve immediately while the chicken and chorizo are still warm and the lettuce is fresh but slightly wilted.
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Ready when: Salad is plated and ready to serve
Tip: Don't let the salad sit in the dressing for more than a few minutes before serving, or the lettuce will become too soft.

Good to know

Tips

For the best texture contrast, use roasted peppers that are soft and sweet, not crunchy. Jarred roasted peppers in olive oil (not vinegar) work beautifully and save time.
Warm salads like this one bridge the gap between a cold salad and a cooked entrée. The gentle heat from the chicken and chorizo wilts the lettuce slightly, allowing the vinaigrette to cling better and intensify flavors.
Spanish chorizo is a cured, sliceable sausage—nothing like fresh chorizo sausage. Look for it in specialty food stores, Spanish markets, or online. The cured type is essential for the proper texture and flavor of this dish.
Toast a crusty slice of Spanish bread in the oven or on the griddle and rub it with a cut garlic clove for serving on the side—perfect for soaking up any vinaigrette left on the plate.

Make ahead

You can prepare the vinaigrette up to 2 days ahead and refrigerate it in an airtight container. Let it come to room temperature and whisk it again before using. The chicken can be cooked and shredded up to 4 hours ahead, then gently warmed in a 300°F oven for 5 minutes before assembling the salad. The chorizo is best cooked fresh just before serving to maintain its texture.

Storage & reheating

This salad is best served fresh and warm, so it doesn't keep well as leftovers. If you have any, store components separately in airtight containers in the refrigerator for up to 3 days. Keep the lettuce, chicken, chorizo, and vinaigrette separate, then toss together when you're ready to eat. Reheat the chicken and chorizo gently in a 300°F oven for 5 minutes before reassembling.

Substitutions

Spanish chorizo (cured) → Sliced Spanish jamón or prosciutto. For a leaner option with a different texture, use thinly sliced cured ham. Add it at the very end to prevent it from drying out—it doesn't need cooking, just warming.
roasted red and yellow bell peppers → Freshly roasted bell peppers or jarred roasted peppers in olive oil. If roasting fresh peppers, char them over a gas flame or under a broiler until blackened, then peel away the skin and remove seeds. Cut into strips.
romaine lettuce → Mixed greens, arugula, or baby spinach. Use whatever lettuce you prefer. Heartier greens like arugula will stand up better to the warm dressing; tender spinach will wilt more.
sherry vinegar → Red wine vinegar. Red wine vinegar is more acidic and sharp; use 2 tbsp instead of 3 tbsp to maintain balance. The flavor will be slightly less complex but still delicious.