Curtis Stone’s chicken and chorizo salad with avocado

For a fresh-tasting lunch or light meal, try Curtis’ chicken and chorizo salad with avocado. It’s a delicious combination of flavours that will really hit the spot.



Note: + 5 mins resting time



  • 165ml extra virgin olive oil, divided
  • 100g Provedore Chorizo Crumb
  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets
  • 200g cherry tomatoes
  • 2 tbs red wine vinegar
  • 1 tbs finely chopped shallots
  • 3 tsp Dijon mustard
  • 1 tbs finely chopped flat-leaf parsley
  • 3 baby gem lettuce, leaves separated
  • 1 avocado, stoned, peeled, sliced
  • 1/4 cup (40g) Coles Giant Pitted Kalamata Olives, halved
  • 60g Elco Dodoni Greek Feta, crumbled



Heat a large frying pan over medium heat. Add 2 tbs oil and the chorizo. Cook, stirring frequently, for 4 mins or until chorizo is crisp. Using a slotted spoon, transfer chorizo to a plate lined with paper towel.


Season the chicken. Add to the pan and cook for 7 mins or until browned on one side. Turn and cook for a further 3 mins. Add the tomatoes to the pan around the chicken. Cook, shaking the pan occasionally to turn the tomatoes, for 4 mins or until the chicken is cooked through and the tomatoes soften. Transfer the chicken to a plate and set aside for 5 mins to rest. Thickly slice.


In a small bowl, whisk the vinegar, shallot, mustard, ¼ tsp salt and ¼ tsp freshly ground black pepper until smooth. Drizzle the remaining ½ cup (125ml) oil into the vinegar mixture, whisking until well combined. Stir in the parsley.


In a large bowl, toss the lettuce with enough dressing to coat and transfer to a serving platter. Top with the chicken, tomatoes, avocado, olives and feta. Sprinkle with chorizo and serve with the remaining dressing. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.