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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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.
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.
Place oil, vinegar, honey and mustard in a jar. Shake well to combine. Season with salt and pepper to taste.
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.
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.