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 4Email this Recipe Back to Manuel's Recipes