Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys chargrilled chicken, potato & chorizo salad with paprika dressing. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing. I love the combination of the cold chicken and salad leaves with the warm potatoes, peppers and chorizo. The smoked paprika dressing ties it together beautifully and you all know how I love paprika lol! With two scrambled eggs, biscuits and choice of grits or hash browns.

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

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

Heat a char-grill pan over medium-high heat. Drizzle corn and leek with a little oil and char-grill, turning occasionally, until tender. Meanwhile, for buttermilk dressing, whisk ingredients in a bowl to combine. Put potatoes in a large saucepan and cover with plenty of cold water.

Instructions 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, for buttermilk dressing, whisk ingredients in a bowl to combine. Put potatoes in a large saucepan and cover with plenty of cold water. Cover and bring to the boil. Meanwhile, preheat a chargrill pan on medium-high. Spray chicken with cooking. smoked paprika • 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') 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 .

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