KEY POINTS:
Serves 2
250g skinless chicken thigh meat
juice from 1 lemon
Salt and freshly ground black pepper
1 Tbs olive oil
2 chorizo sausages (I used Village Butchery sausages)
1 Tbs butter
10 sage leaves
1 pear
2 handfuls of rocket, watercress or baby spinach leaves
1 Slice the chicken; squeeze over half the lemon and season. Heat the olive oil in a pan and cook the chicken for 5 minutes, or until cooked, then remove from the pan.
2 Slice the chorizo and add to the hot pan, tossing for 3 minutes, then remove.
3 Add the butter to the pan and when hot, throw in the sage leaves and toss until the leaves curl. Remove and drain on a paper towel. Squeeze the rest of the lemon into the pan then use a spoon to combine with the remaining juices.
4 Halve the pear, core and slice thinly. Assemble the salad leaves on two plates then arrange the chicken, chorizo and pear. Scatter over the sage leaves and drizzle the juices from the pan over the salad.
