In a large bowl, mix together the garlic, olive oil and tarragon. Add the chicken pieces and leave to infuse for 30 minutes. When ready, heat a large pan and cook the chicken and chorizo pieces separately till brown and crispy. Quickly prepare the salad by mixing together the mayonnaise, vinegar and tarragon in a large bowl. Add the rucola leaves, garlic croutons, cooked chicken and chorizo pieces and mix well. Season well before serving into large salad bowls.

Serves 4

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