Make sure that the chorizo sausage you buy is pre-cooked otherwise you will need to cook it before adding to to the salad, which might be nice anyway. The salad dressing is quite unusual and best whizzed up with a hand held blender (as for soups) so you get the taste of the sun-dried tomatoes.
Pre-heat oven to 350 degrees F
Juice of 1 lemon
2 tbsp. olive oil
2 chicken breasts
8 medium new potatoes
4 oz. chorizo sausage – cut into thickish slices and then quartered
1/2 a medium red onion – finely chopped
12 grape tomatoes – halved
1 avocado – diced
1/3 of an English cucumber
Place chicken breasts on a piece of aluminum foil in a metal baking tray, pour over lemon juice and oil and season with salt and pepper. Cook for 30 minutes, let cool and cut into bite-sized pieces
Boil the potatoes, let cool and cut into quarters or eighths depending on size
Place all of the ingredients including the red onion, tomatoes and avocado in a large mixing bowl, pour over the dressing and toss well.
4 pieces of sun-dried tomatoes
1 tsp. Dijon mustard
Juice of a lemon
3 tbsp. oil
Salt and pepper
Blend all ingredients together with a hand held blender or in a food processor.