Chicken & Chorizo Salad
A Fresh, Healthy And filling Salad.
Cooking Instructions
- 1
Boil Your Quinoa The Day Before And Keep In Fridge.
Ratio Of 1.1 Grain To Water - 2
Cut All Your Veg And Seperate For Ease When Plating.
Baby Gem: Roughly Chop.
Cucumber: De-Seed (Cut Legnthways Then Run A Spoon Down The Centre) Then Dice.
Onion: Dice
Carrot: Ribbon (I Use A Peeler Then Cut Legnthways) 5/6 Will Do - 3
Mix Onion, Cucumber, Spinich, Baby Gem, Rocket And Quinoa Together.
Mix Gently With Clean, Dry Hands Or With Gloves To Keep The Integerity Of the Ingredients. - 4
Place A Good Handfull Of The Salad In Your Bowl/Plate.
Roll The Chorizo Slices And Place On Top With The Chicken In A Six Point Star Formation. - 5
Arrange The Carrot Ribbons Off Centre In A Zig-Zag Formation.
- 6
Put A Good Pinch Off Pea Shoots In Centre.
Tight And High.
Sprinkle Over The Amaranth. - 7
Serve With Your Favourite Dressing/Glaze.
My Preference Is A Hot Mustard Vinegerete.
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