Warm kale, squash & chicken salad with a chorizo crumb

Instructions

1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash on a baking tray, mist with cooking spray and season. Roast for 45 minutes until tender, turning halfway and adding the onion to the tin after 20 minutes.
2. Meanwhile, heat a griddle pan over a high heat. Flatten the chicken breasts between 2 sheets of cling film using a rolling pin, then mist them with cooking spray. Griddle for 5 minutes on each side, until cooked. Cut into thick slices.
3. In a mini food processor, blitz the chorizo to crumbs. Cook the chorizo in a nonstick frying pan over a medium heat until it starts to release oil. Add the breadcrumbs to the pan and cook, stirring, for 4-5 minutes, until crisp.
4. Whisk together the oil, mustard and vinegar, then season. Add to the kale, squash and onion, and toss to coat.
5. Divide the salad between plates and serve topped with the griddled chicken and chorizo crumb mixture.