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

Hello everybody, hope you are having an incredible day today. Today, we’re going 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 am going to make it a bit tasty. This will be really delicious.

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

Cover and bring to the boil. Reduce heat to medium and cook, partially covered. Grilled chicken breast halves are served on ciabatta sandwich rolls with sun-dried tomato mayonnaise and spring greens dressed in balsamic vinaigrette. Chargrilled Chicken Ciabatta. this link is to an external site that may or may not meet accessibility guidelines.

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

Notes • To butterfly a chicken: Place chicken, breast-side down, with the neck facing you. Using kitchen scissors or a sharp knife, slice along either side of backbone and discard. Turn chicken over and firmly press down with your hands to pop any joints and flatten. For the mash, place the butter into a saucepan to melt. Add the onion and sweet potatoes.

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