Heat a nonstick skillet or stove-top grill pan over medium heat.

Add the chorizo slices or chunks to the hot pan.

Sauté the chorizo gently on all sides until the juices run and the edges are slightly crisp. This should take about 5-7 minutes.

Remove the chorizo from the pan and set aside.

In a small bowl or pitcher, mix together the balsamic vinegar, extra virgin olive oil, crushed garlic cloves, kosher salt or sea salt, and freshly ground black pepper to create the vinaigrette.

Brush some of the vinaigrette mixture onto the halved zucchini.

Add the zucchini halves to the still-hot pan and cook for 5 minutes on each side, or until hot and golden.

Put the cooked or smoked chicken strips into a large salad bowl.

Add the mixed red and green lettuce leaves and black olives to the bowl.

Drizzle the remaining vinaigrette over the salad.

Add the sautéed chorizo and its juices to the salad.

Sprinkle the cilantro or parsley over the salad.

Toss well to combine all the ingredients.

Serve immediately with garlic bread, toasted ciabatta, or warmed focaccia.