Recipe of Favorite Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys chargrilled chicken, potato & chorizo salad with paprika dressing. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have vickys chargrilled chicken, potato & chorizo salad with paprika dressing using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:

1. Take pre-boiled potatoes, cut into chunks
2. Take cold chargrilled chicken, sliced
3. Get sundried tomatoes, whole or sliced
4. Prepare yellow bell peppers, diced
5. Get red bell peppers, diced
6. Make ready chorizo sausage cut into small cubes
7. Make ready manchego (ewes) cheese or any other cut into small cubes (Violife is a tasty coconut-based vegan brand of 'cheese')
8. Prepare mixed salad leaves - baby spinach, rocket, red chard, mixed lettuce
9. Make ready Paprika Dressing
10. Prepare water
11. Make ready tomato puree
12. Make ready smoked paprika
13. Make ready maple syrup or agave nectar
14. Make ready dijon mustard
15. Get red wine vinegar
16. Take lemon juice
17. Take garlic puree
18. Prepare olive oil

Steps to make Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:

1. To make the dressing, combine all ingredients in a small bowl, whisking the oil in last and slowly. Adjust to suit your taste and leave in the fridge to chill
2. Place the salad leaves on plates with half of the sliced chicken. Add the sundried tomatoes, slice them if you like or leave them whole
3. Put the cubed chorizo in a frying pan and heat until the grease starts to come out. Remove the chorizo with a slotted spoon and set aside
4. Add the diced peppers to the pan and when almost softened add the boiled potato chunks and chorizo back in to warm through
5. Divide between the plates then top with the rest of the chicken and the cubed cheese
6. Drizzle the dressing over the food and around the plate and serve immediately

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