Hey everyone, it’s me, Dave, 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. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing is something that I’ve loved my whole life. They are fine and they look wonderful.
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!
To get started with this particular 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 it.
The ingredients needed to make Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:
- Take 200 grams pre-boiled potatoes, cut into chunks
- Make ready 200 grams cold chargrilled chicken, sliced
- Make ready 60 grams sundried tomatoes, whole or sliced
- Prepare 2 yellow bell peppers, diced
- Take 2 red bell peppers, diced
- Take 60 grams chorizo sausage cut into small cubes
- Prepare 40 grams manchego (ewes) cheese or any other cut into small cubes (Violife is a tasty coconut-based vegan brand of 'cheese')
- Prepare 160 grams mixed salad leaves - baby spinach, rocket, red chard, mixed lettuce
- Make ready Paprika Dressing
- Get 4 tbsp water
- Prepare 3 tsp tomato puree
- Prepare 2 tsp smoked paprika
- Prepare 2 tsp maple syrup or agave nectar
- Take 1 tsp dijon mustard
- Prepare 1 tsp red wine vinegar
- Prepare 1/2 tsp lemon juice
- Take 1/2 tsp garlic puree
- Prepare 3 tbsp olive oil
Put potatoes in a large saucepan and cover with cold water. Cover and bring to the boil. Meanwhile, preheat a chargrill pan on medium-high. Place the chicken on a low shelf in the oven and the potatoes above (or side by side if you have the space).
Instructions to make Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:
- 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
- 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
- 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
- Add the diced peppers to the pan and when almost softened add the boiled potato chunks and chorizo back in to warm through
- Divide between the plates then top with the rest of the chicken and the cubed cheese
- Drizzle the dressing over the food and around the plate and serve immediately
Lay the chicken flat and use a knife to make a notch in the white cartilage in the breast bone at the neck end. Cut a slit on either side of the cartilage. Pop out the breast bone and remove it. Get full nutrition facts for other Lite n' Easy products and all your other favorite brands. Heat a small amount of vegetable oil in a frying pan over a medium-high heat.
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