Everything Chicken Salad

BBQ chicken, smoky chorizo and nutty Gruyère, tossed with crunchy veg and a pesto mayo. Big on flavour, easy to make ahead.

4 servings

Ingredients

2 chicken breasts
2 chorizo sausages
75 grams Gruyère cheese, diced
1 capsicum, diced
2 celery stalks, thinly sliced
0.5 red onion, diced
2 teaspoons basil pesto (1 dessert spoon)
4 teaspoons mayonnaise (2 dessert spoons)

Steps

BBQ the chicken: Cook 2 chicken breasts on the BBQ for 10 minutes on each side until cooked through with no pink in the middle.

Grill the chorizo: While the chicken cooks, grill 2 chorizo sausages until browned and cooked through, turning as needed.

Cool the meat: Set the chicken and chorizo aside to cool completely before chopping.

Prep the veg and cheese: Dice 75 grams Gruyère cheese, diced, 1 capsicum, diced and 0.5 red onion, diced, and thinly slice 2 celery stalks, thinly sliced. Add them all to a large bowl.

Chop the meat: Dice the cooled chicken and slice the chorizo into bite-sized pieces. Add to the bowl.

Mix it all together: Add 2 teaspoons basil pesto (1 dessert spoon) and 4 teaspoons mayonnaise (2 dessert spoons) and stir until everything is well coated. Divide into 4 servings.

When ready to eat: Serve over lettuce

MACROS PER SERVE:

349 Cals | 49.6g Protein | 5.7g Carbs | 28.6g Fat