Chicken And Chorizo Salad With Garlic Mayonnaise - cooking recipe

Ingredients

6 oz cured chorizo sausage, thinly sliced
1 1/4 lbs boneless skinless chicken breasts
3/4 cup pimiento-stuffed green olives
1/2 cup jarred roasted red pepper, drained and thinly sliced
1/2 None red onion, thinly sliced
2 cups loosely packed fresh flat-leaf parsley leaves
1/3 cup whole almonds, toasted
None None Lemon wedges, for serving
2/3 cup mayonnaise
1 clove garlic, crushed
1/2 tsp smoked paprika
1 tbsp lemon juice

Preparation

For the garlic mayonnaise, combine all ingredients in a medium bowl. Season to taste.
Heat a medium skillet on medium-high heat. Cook chorizo until browned and crisp. Drain on paper towels.
Season chicken. Cook chicken in same pan in drippings until browned and cooked through. Remove from pan. Cover; let stand 5 mins then slice thinly.
Meanwhile, combine olives, pepper, onion, parsley, nuts and chorizo in large bowl. Divide salad among serving plates. Top with sliced chicken and garlic mayonnaise. Sprinkle with pepper and serve with lemon wedges.