Add the chicken and another 30g chorizo. Drizzle generously with oil and ½ tbsp white wine vinegar, then toss well and transfer to plates. Or put the oil and vinegar in a jar, seal the salad and pack for a picnic, keeping the salad chilled. Toss together when you get there.
Ingreadient :
- 1 pack British roast chicken 2 breast fillets
- 250g pot roasted garlic aioli potato salad
- ½ x 120g pack Cooks’ Ingredients Chorizo Crumb
- 1 Romaine lettuce
Direction :
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Slice the chicken against the grain. Put the potato salad into a large salad bowl (or lidded bowl for a picnic) with a drizzle of extra virgin olive oil and 1 tbsp water. Mix to loosen, so that it’s creamy enough to dress everything later, then scatter with 30g chorizo crumb and tear 1 romaine lettuce over the top.
-
Add the chicken and another 30g chorizo. Drizzle generously with oil and ½ tbsp white wine vinegar, then toss well and transfer to plates. Or put the oil and vinegar in a jar, seal the salad and pack for a picnic, keeping the salad chilled. Toss together when you get there.
