Chicken & Chorizo Salad

• 1 Baby Gem Lettuce
• 1/4 Cucumber
• 1/2 Small Red Onion
• 1 Egg Cup Red And White Quinoa
• 1 Carrot
• 1 Handfull Spinich
• 1 Handfull Rocket
• 3 Slices Chorizo (I Prefer Pre Sliced As Usally A lower Fat Content, But Good Quality Essential)
• 3 Slices Chicken (Use Leftovers Or Grilled If Avalible But I Like To Poach In Garlic And Tarragon)

1. Boil Your Quinoa The Day Before And Keep In Fridge.
2. Ratio Of 1.1 Grain To Water
3. Cut All Your Veg And Seperate For Ease When Plating.
4. Baby Gem: Roughly Chop.
5. Cucumber: De-Seed (Cut Legnthways Then Run A Spoon Down The Centre) Then Dice.
6. Onion: Dice Carrot: Ribbon (I Use A Peeler Then Cut Legnthways) 5/6 Will Do
7. Mix Onion, Cucumber, Spinich, Baby Gem, Rocket And Quinoa Together.
8. Mix Gently With Clean, Dry Hands Or With Gloves To Keep The Integerity Of the Ingredients.
9. Place A Good Handfull Of The Salad In Your Bowl/Plate.
10. Roll The Chorizo Slices And Place On Top With The Chicken In A Six Point Star Formation.
11. Arrange The Carrot Ribbons Off Centre In A Zig-Zag Formation.
12. Put A Good Pinch Off Pea Shoots In Centre.
13. Tight And High.
14. Sprinkle Over The Amaranth.
15. Serve With Your Favourite Dressing/Glaze.
16. My Preference Is A Hot Mustard Vinegerete.

gem lettuce, cucumber, red onion, egg, carrot, handfull, handfull rocket, lower fat, chicken

Taken from cookpad.com/us/recipes/490793-chicken-chorizo-salad (may not work)