Some nights you just need something quick that uses up what’s in the fridge.
This concoction is great popped on top of a big salad.
I’ve used a felino salami here but just use any salami that you enjoy eating.
800g diced chicken, breast of thighs
200g salami, finely diced
1 medium onion, cut into thin wedges
Pinch chilli flakes
Salt and pepper
100g baby spinach
Heat a large, non stick pan over medium heat.
Once hot, add the salami and fry until the fat begins to render. Now add the onion and cook until just beginning to soften.
Using a slotted spoon, remove the salami and onion from the pan and set aside.
Turn the heat up to high and add the chicken, season with salt and pepper and sprinkle over the chilli flakes.
Cook until the chicken is golden and cooked through.
Return the salami and onion to the pan, stir through.
Add the spinach to the pan and stir through, as soon as it wilts serve.