Recipe: Appetizing Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing

Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing. Full of protein, this egg, potato and chicken salad is filling and fuelling! With a lemon, caper and parsley dressing, it's packed with loads of flavour. Put potatoes in a large saucepan and cover with cold water.

Serve in a small bowl alongside the chicken skewers. 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. You can have Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing using 18 ingredients and 6 steps. Here is how you cook it.

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

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

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

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.

Peel remaining oranges and cut into segments. Add sweet potato, spinach and almonds. Chargrilled chicken and pepper sandwich. · Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian Quesadillas you'll ever make. Super easy, seriously delicious and most importantly, incredibly filling! Halve the cooked potatoes and add to the stew with the cherry tomatoes.

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