Al Brown's Grilled Chicken & Chorizo Rice Salad

This is the sort of salad I make to take on a picnic, or something easy to serve on a Sunday evening in the Summer. Let's hope we still have a few more sunny evenings to come this Summer! It’s served as a salad, but is substantial enough to serve as a main with all that rice in there.

Step 1. Cooking Chicken


500 gm skinless boneless chicken thighs (sliced into finger thick pieces)
Al Brown & Co Extra Virgin Olive Oil
1 clove garlic (finely chopped)
1/2 tsp smoked paprika
1/4 cup oregano leaves (roughly chopped)
Sea salt and freshly cracked black pepper


Heat char grill/bbq or similar to high heat.

Place all ingredients in a large bowl and combine until chicken is evenly coated with the seasonings. Grill the chicken over high heat until you have achieved some charred lines and meat is cooked through. Remove chicken from grill and cool. Refrigerate until required, or continue to next step.

Step 2.  Assembling and Serving


3 cup cooked rice (cooled)
Grilled chicken (shredded or rough chopped)
1 chorizo (sliced thin, sautéed and cooled)
2 cups green beans (cooked and rough chopped)
1 punnet cherry tomatoes (halved)
1 avocado (cut into 1 cm cubes)
1 cup basil leaves (rough chopped)
1 cup Italian parsley leaves (rough chopped)
2 handfuls baby spinach
1 cup Wakelin House tomato vinaigrette
Sea salt and freshly cracked black pepper


In a large mixing bowl, combine the rice, grilled chicken, chorizo, beans, tomatoes and avocado gently with clean hands or a wooden spoon.  Finish the salad by adding the herbs, spinach and tomato vinaigrette.  Once the vinaigrette is added the herbs and spinach will slowly begin to wilt, so I suggest dressing the salad just before you intend to serve it.  Season to taste.

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