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Warm Salad of Chipotle-Griddled Chicken, Chorizo and Quinoa with Lime Crème Fraîche by Diana Henry
Ingredients
  • 4 British free-range skinless, boneless chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp chipotle paste
  • 1 lime
  • subheading: For the salad:
  • 200g quinoa (mixed colours if possible)
  • 2 small ripe avocados
  • 3 limes
  • 250g chorizo
  • ½ tbsp olive oil
  • 25g baby leaf spinach
  • 6 spring onions, chopped
  • 15g fresh coriander, chopped
  • ½ tbsp white balsamic vinegar
  • 6 tbsp extra-virgin olive oil
  • 150g semi-dried tomatoes (available at larger supermarkets)
  • subheading: For the lime crème fraîche:
  • 200g crème fraîche
  • Finely grated zest 1 lime
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