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Warm smoked-chicken salad

Name: Warm smoked-chicken salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 4 large kipfler potatoes, peeled, cooked, cut into 5mm slices; 1 whole smoked chicken, skin removed, meat torn into pieces; 100ml olive oil; 50ml sherry vinegar; Finely grated zest of 1/2 orange; 2 cups flat-leaf parsley leaves; 200g (about a small bunch) seedless red grapes, picked from stem; Aioli thinned with a little water and lemon juice, to serve; 400g longaniza or fresh chorizo sausage; 1 apple, peeled, thinly sliced; 1 cup (250ml) dry white wine; 1 tbs pimenton (smoked paprika)

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by delicious. team

delicious. team

Oct 03, 2015

Indulge in an easy restaurant-quality meal, perfect for spring and summer. Best enjoyed with a glass of wine, this hearty and fresh dish by restaurateur Dur-e Dara balances intense European flavours with the sweetness of seasonal apples.

4 large kipfler potatoes, peeled, cooked, cut into 5mm slices
1 whole smoked chicken, skin removed, meat torn into pieces
100ml olive oil
50ml sherry vinegar
Finely grated zest of 1/2 orange
2 cups flat-leaf parsley leaves
200g (about a small bunch) seedless red grapes, picked from stem
Aioli thinned with a little water and lemon juice, to serve

Baked longaniza

400g longaniza or fresh chorizo sausage
1 apple, peeled, thinly sliced
1 cup (250ml) dry white wine
1 tbs pimenton (smoked paprika)

Method

1.

Preheat the oven to 170°C.
2.

For the longaniza, place the sausages in a small baking dish with the apple. Mix the wine and paprika, then pour over the sausages to half-cover them. Cook in the oven for 10 minutes, then turn and bake for a further 5 minutes or until cooked through.
3.

Meanwhile, place the potato and chicken in a baking dish. Whisk together the oil, vinegar, and orange zest, season with salt and pepper, then pour over the chicken and potatoes. Place in the oven for the final 5-6 minutes of the sausage cooking time to heat through.
4.

Drain the sausage (discarding liquid), then cut into 5mm slices. Fry in a non-stick pan over high heat for 30 seconds each side to brown and crisp, then place in a large bowl. Drain the chicken and potatoes, then add to the bowl with the parsley and grapes. Toss to combine, then divide among serving plates and drizzle with thinned aioli.