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Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing
Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing

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We hope you got insight from reading it, now let’s go back to vickys chargrilled chicken, potato & chorizo salad with paprika dressing recipe. To make vickys chargrilled chicken, potato & chorizo salad with paprika dressing you only need 18 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:
  1. Prepare 200 grams pre-boiled potatoes, cut into chunks
  2. Get 200 grams cold chargrilled chicken, sliced
  3. Prepare 60 grams sundried tomatoes, whole or sliced
  4. Use 2 yellow bell peppers, diced
  5. Use 2 red bell peppers, diced
  6. Use 60 grams chorizo sausage cut into small cubes
  7. Prepare 40 grams manchego (ewes) cheese or any other cut into small cubes (Violife is a tasty coconut-based vegan brand of 'cheese')
  8. You need 160 grams mixed salad leaves - baby spinach, rocket, red chard, mixed lettuce
  9. Get Paprika Dressing
  10. Use 4 tbsp water
  11. Prepare 3 tsp tomato puree
  12. Provide 2 tsp smoked paprika
  13. Provide 2 tsp maple syrup or agave nectar
  14. Take 1 tsp dijon mustard
  15. Provide 1 tsp red wine vinegar
  16. Prepare 1/2 tsp lemon juice
  17. You need 1/2 tsp garlic puree
  18. Prepare 3 tbsp 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

Meanwhile, heat oil on a hotplate. Add onion wedges and cook, stirring often until golden and tender. Layer chicken, pineapple and onion onto plates. pre-boiled potatoes, cut into chunks • cold chargrilled chicken, sliced • sundried tomatoes, whole or sliced • yellow bell peppers, diced • red bell peppers, diced • chorizo sausage cut into small cubes • manchego (ewes) cheese or any other cut into small cubes (Violife is a tasty coconut-based vegan brand of 'cheese') • mixed salad leaves - baby spinach, rocket, red chard, mixed . For other great ideas on how to use corn, check out my recipes for Cottage Cheese Corn and Spinach Fritters, Chicken and Corn Pies and my super easy BBQ Chicken, Corn and Potato Salad. Common questions about Chargrilled Chicken Salad: Can I cook the chicken without a BBQ?

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