Heat the chilli oil, chilli flakes, and add the chicken, season with salt and pepper. Add the garlic and cook for 10 mins until pale golden.
Add the chorizo to the pan and ook until browned nicely.
Empty the salad leaves into a big rimmed bowl, throw the chicken and chorizo on, Rip the mozarella into as small or large pieces as you like (it tastes better ripped than cut) and chuck onto the salad. Top with sun blush tomatoes, if you like. Add a massive glug of balsamic vinegar and sprinkle more ground/cracked black pepper on top - voila.
Dont be too hung up on measurements or method. The cooking of this simple salad should be enjoyable and adaptable to anyones taste buds. Presentation tends to be better when little effort has gone in to making it look perfect, throwing, chucking, ripping
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