It's Monday evening …Chicken, chorizo and pear salad

… and time to use some of that chicken breast you slow cooked yesterday. A warm, welcoming salad.

Chicken, chorizo and pear salad

1 pear, sliced, cored and divided

into 10

1 knob of unsalted butter (20/25g)

100g diced chorizo, or smoked bacon bits

if you prefer

150g sliced chicken breast – smoked if you like

35g chestnuts or walnuts – chopped

chopped flat leaf parsley to garnish

Use a type of pear that's suitable for cooking – Bosc and Anjou are perfect – they hold their form, don't use Comice – they'll disintegrate. Using a large frying pan melt the butter and add the slices of pear sauté for 2 minutes, turn and repeat so that the slices have colour. Set aside on a baking tray and place in a warm oven.

Add the diced chorizo to the frying pan and sauté until coloured. Add the sliced chicken breast, the nuts and the pears and turn gently so that all the ingredients are properly warmed and coated with the chorizo juices and the butter.

Here's a photo-guide :

Supper in ten minutes!