2 Chicken breast or 400g thighs cut into strips
50g Chorizo sliced into small pieces / 75g Mixed leaf salad leaves
140g Cooked Quinoa / 50g Sundried tomatoes sliced
French dressing / 60g Mayonnaise
Add the strips of the chicken & Jethro’s Sticky Barbeque Sauce in a bowl and mix well. Set aside until needed.
Add the oil to the pan and gently fry the chorizo over a medium heat until slightly crisp. Remove from the pan onto a dish leaving the oil in the pan.
Add the chicken to the pan along with all the sauce, over a medium to high heat and cook on both sides until lightly browned. While the chicken is cooking layer the salad leaves on the plates. Add the quinoa followed by the sliced tomatoes and a splash of French dressing. Place the chorizo on top. As soon as the chicken is cooked, spread the chicken around the plates. Add some mayo & serve.
This recipe was inspired by Leon Happy Salads.
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