Name: Chicken and chorizo salad with garlic mayonnaise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Garlic mayonnaise; 1/2 cup (150g) quality egg mayonnaise; 1 clove garlic, crushed; 1/2 teaspoon sweet or smoked paprika; 1 tablespoon lemon juice; salt and freshly ground black pepper, to taste; Chicken and chorizo salad; 1 chorizo, sliced thinly; 600 gram chicken breast fillets; 3/4 cup (110g) pimiento-stuffed green olives; 3 pieces (125g) bottled roasted red capsicum, sliced thinly; 1/2 small (50g) red onion, sliced thinly; 2 cup loosely packed fresh flat-leaf parsley leaves; 1/3 cup (55g) toasted almond kernals; lemon wedges, for serving

Ingredients

Garlic mayonnaise

1/2 cup (150g) quality egg mayonnaise

1 clove garlic, crushed

1/2 teaspoon sweet or smoked paprika

1 tablespoon lemon juice

salt and freshly ground black pepper, to taste

Chicken and chorizo salad

1 chorizo, sliced thinly

600 gram chicken breast fillets

3/4 cup (110g) pimiento-stuffed green olives

3 pieces (125g) bottled roasted red capsicum, sliced thinly

1/2 small (50g) red onion, sliced thinly

2 cup loosely packed fresh flat-leaf parsley leaves

1/3 cup (55g) toasted almond kernals

lemon wedges, for serving

Method

1.To make garlic mayonnaise, combine all ingredients in a small bowl.

2.Heat a medium frying pan on medium-high heat, cook chorizo in the pan until crisp on the both sides. Remove from pan; drain on absorbent paper.

3.Sprinkle the chicken with salt; cook chicken in same pan in fat from chorizo until browned on the both sides and just cooked through.

4.Meanwhile, combine olives, capsicum, onion, parsley, almonds and chorizo in a large bowl.

5.Divide salad among serving plates, top with sliced chicken and garlic mayonnaise.

6.Sprinkle with pepper and serve with lemon wedges, if desired

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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