Warm salad of chipotle-griddled chicken, chorizo and quinoa with lime crème fraîche from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 114) by Diana Henry

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Notes about this recipe

  • katiesue28 on October 03, 2023

    Very delicious. It is quite simple, but will dirty up a lot of dishes with all the different components. I added chopped cilantro and parsley to the lime creme fraiche, and that brightened it up even more. I also used Mexican-style soyrizo instead of Spanish chorizo to avoid using more meat. This is a beautiful dish that would be a great centerpiece for a luncheon or a summer dinner party.

  • sarahj22 on February 03, 2018

    This was really yummy. I left out the coriander and spring onions and used crispy salad instead of spinach. I'd planned to serve it with feta as DH suggests in the blurb - I forgot at the last minute, but I don't think cheese would've added anything anyway. Loved the harissa roasted tomatoes. It's probably worth making a bigger batch for other salads. I agree with lilham that this doesn't actually need the lime creme fraiche but I did like the bit of creaminess it brought.

  • lilham on April 18, 2016

    Lovely salad. Don't be intimated by the long list of ingredients. The parts all come together very quickly. I served the creme fraiche on the side but it was barely touched. The salad is full of flavour with or without the creme fraiche.

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