Chicken and chorizo salad with garlic mayonnaise

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


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


Chicken and chorizo salad with garlic mayonnaise
  • 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.

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