• 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, crushed
  • 2 tablespoons fresh tarragon, chopped
  • 4 skinless, boneless chicken breasts, cut into chunks
  • 40g chorizo, thinly sliced
  • 70g rocket
  • 250g cherry tomatoes, halved
  • 4 dollops Hellmann's Real Mayonnaise
  • Freshly ground black pepper


  1. 1

    Mix together the oil, 1 tablespoon of the vinegar, garlic and 1 tablespoon of the tarragon in a bowl. Stir in the chicken breast chunks and marinade for 30 minutes.

  2. 2

    Heat the barbecue, or preheat a grill to high. Soak some wooden skewers in cold water for 20-30 minutes.

  3. 3

    Thread the marinated chicken and chorizo slices onto wooden skewers. Barbecue or grill for around 10 minutes, or until the chicken is cooked through.

  4. 4

    Meanwhile mix the rocket and tomatoes to form a salad.

  5. 5

    Mix the mayonnaise with the remaining vinegar and tarragon and season to taste with freshly ground black pepper. Gently stir through the rocket salad.

  6. 6

    Remove the chicken and chorizo from the skewers and serve scattered over the salad.

Nutritional Details

Each serving provides
  • Energy 1126kj 269kcal 13%
  • Fat 17.4g 25%
  • Saturates 2.6g 13%
  • Sugars 2.1g 2%
  • Salt 0.51g 9%

% of the Reference Intakes

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