Name: CHICKEN AND CHORIZO SALAD
Cook time: 45 min
Ingredients: 600 g pumpkin ((1lb 5oz)); 600 g red kumara/sweet potato ((1lb 5oz)); 1 Tbsp olive oil; 1 1/2 Tbsp olive oil; 1 1/2 Tbsp red wine vinegar; 1 Tbsp honey; 1/2 Tbsp wholegrain mustard; 1 large avocado; 100 g feta cheese ((3.5oz)); 120 g salad greens ((4.2oz)); 1/4 cup roasted almonds ((40g)); 500 g boneless, skinless chicken breasts ((1lb 2oz)); 150 g chorizo ((5.3oz)); 1 tsp olive oil

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This chicken and chorizo salad is also loaded up with roast veggies, avocado, feta and a honey mustard dressing.

If you’re looking for a powerhouse of a salad, this is it. It’s easy to prepare and makes a delicious filling lunch or dinner.

Chorizo adds such good flavour and is a great combination with the pumpkin and feta.

This recipe was inspired by a lunch I had at Split Restaurant in Whangarei recently. Great service and food – would definitely recommend if you happen to be up that way.

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CHICKEN AND CHORIZO SALAD

Keyword: CHICKEN, MAIN MEALS, PORK

Difficulty: Easy

Ready In: 45 minutes

Serves: 4

This powerhouse of a salad is loaded with chicken, chorizo, roast veggies, avocado, feta and a honey mustard dressing. A delicious filling lunch or dinner.

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Ingredients

ROAST VEGGIES

600 g pumpkin (1lb 5oz)
600 g red kumara/sweet potato (1lb 5oz)
1 Tbsp olive oil

DRESSING

1 1/2 Tbsp olive oil
1 1/2 Tbsp red wine vinegar
1 Tbsp honey
1/2 Tbsp wholegrain mustard

SALAD

1 large avocado
100 g feta cheese (3.5oz)
120 g salad greens (4.2oz)
1/4 cup roasted almonds (40g)

CHICKEN AND CHORIZO

500 g boneless, skinless chicken breasts (1lb 2oz)
150 g chorizo (5.3oz)
1 tsp olive oil

Instructions

PREPARE ROAST VEGGIES
Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper. Peel kumara and pumpkin and dice into small 1-2cm (0.5in) cubes. Place on prepared tray, drizzle with oil and season with salt and pepper. Toss to coat, using your hands, then arrange in a single layer. Roast for 30-35 minutes, or until browned around the edges.
MAKE DRESSING
Place oil, vinegar, honey and mustard in a jar. Shake well to combine. Season with salt and pepper to taste.
PREPARE SALAD
Dice avocado. Roughly chop feta. Divide salad greens between individual serving plates.
COOK CHICKEN AND CHORIZO
Dice chicken into 1-2cm (0.5in) cubes and chorizo into small pieces. Season chicken well with salt and pepper. Heat oil in a large non-stick frying pan on medium-high. Add chicken and cook, stirring occasionally, until golden brown and virtually cooked through. Add chorizo and cook for a couple of minutes, until browned.
ASSEMBLE AND SERVE
Top salad greens with roast veggies, chicken, chorizo, avocado, feta and almonds. Drizzle with dressing.

Recipe Notes

WINE MATCH: Go for a Pinot Gris.
GLUTEN-FREE OPTION: Make sure chorizo is gluten-free.
INGREDIENT SWAPS / NOTES: You could swap the chorizo for bacon or salami (a salami stick is better than thinly sliced salami), if you prefer.
STORING AND REHEATING: Roast veggies, chicken and chorizo can be stored together. Reheat in the microwave or in a frying pan. Salad greens, avocado and feta can be stored together. Add almonds and dressing to salad just before serving.