Summer Chorizo, Chicken Breast and Potato Salad
with Avocado and Greek Style Salad Cheese
This Summer Chorizo, Chicken Breast and Potato Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Avocado
1 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
1 bunch(es)
Mint
90 grams
Diced Chorizo
24 grams
Red Wine Vinegar
(Contains Sulphites)
15 grams
Honey
100 grams
Greek Style Salad Cheese
(Contains Milk)
260 grams
Diced British Chicken Breast
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the potatoes onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Cut the tomato into 2cm chunks.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Heat a large frying pan on medium-high heat (no oil). Once hot, add the diced chorizo and fry until it starts to brown, 3-4 mins.
Add the garlic. Fry for 1 min
While the chorizo cooks, in a medium bowl, combine the red wine vinegar, honey, chorizo (including the oil from the pan) and the olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season with salt and pepper, then mix in the tomato chunks.
Once the chorizo is cooked, allow to cool for 2-3 mins, then add to your bowl of tomatoes
(including the oil from the pan).
Once the potatoes are cooked, remove them from the oven and scoop into a large bowl. Allow to cool slightly, 2-3 mins.
Once cooled, add the baby gem, avocado chunks and mint to the bowl. Pour over the chorizo, tomatoes and the dressing from the bowl. Season with salt and pepper. Mix to combine.
Divide the summer salad between your bowls.
Crumble over the cheese to finish.
Enjoy!
