Warm Chilean Greens Recipe
Field greens topped with sauteed chicken, chorizo sausage, shrimp & baby potatoes with balsamic glaze.
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Ingredients
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Salad Base
Protein
Vegetables
Seasonings
Garnish
Method
Preparation
Cook Baby Potatoes
In a pot, bring water to a boil and add the halved baby potatoes. Cook until tender, about 15 minutes. Drain and set aside.
Sauté Chicken and Chorizo
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt, pepper, and paprika. Cook for about 6-7 minutes on each side until cooked through. Remove chicken and slice into strips. In the same skillet, add the chorizo and sauté until browned, about 5 minutes.
Cook Shrimp
In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for 1 minute, then add the shrimp. Cook until pink and opaque, about 3-4 minutes.
Assembly
Combine Ingredients
In a large serving bowl, layer the field greens. Top with the sautéed chicken, chorizo, shrimp, and baby potatoes. Drizzle with remaining olive oil and balsamic glaze. Season with additional salt and pepper if desired. Serve warm.