Chicken and chorizo salad with garlic mayonnaise
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Lunch,
MainFavourite flavours: Salad
Chicken and chorizo salad with garlic mayonnaise
INGREDIENTS
1 (170g) chorizo, sliced thinly
600g chicken breast fillets
¾ cup (110g) pimiento-stuffed green olives
3 pieces (125g) bottled roasted red
capsicum, sliced thinly
½ small (50g) red onion, sliced thinly
2 cups loosely packed fresh flat-leaf
parsley leaves
1/3 cup (55g) toasted almond kernels
lemon wedges, for serving
garlic mayonnaise
½ cup (150g) quality egg mayonnaise
1 clove garlic, crushed
½ teaspoon sweet or smoked paprika
1 tablespoon lemon juice
salt and freshly ground black pepper
to taste
METHOD
GARLIC MAYONNAISE: Combine all ingredients in a small bowl.
Heat a medium frying pan on medium-high heat, cook chorizo in the pan until crisp on both sides. Remove from pan; drain on absorbent paper.
Sprinkle the chicken with salt; cook chicken in same pan in fat from chorizo until browned on both sides and just cooked through. Remove chicken from pan, cover to keep warm.
Meanwhile, combine olives, capsicum, onion, parsley, almonds and chorizo in a large bowl.
Divide salad among serving plates, top with sliced chicken and Garlic Mayonnaise. Sprinkle with pepper and serve with lemon wedges, if desired.
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