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To begin with this recipe, we must prepare a few components. You can cook vickys chargrilled chicken, potato & chorizo salad with paprika dressing using 18 ingredients and 6 steps. Here is how you cook that.
Composition needed to cook Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:
- 200 grams pre-boiled potatoes, cut into chunks
- 200 grams cold chargrilled chicken, sliced
- 60 grams sundried tomatoes, whole or sliced
- 2 yellow bell peppers, diced
- 2 red bell peppers, diced
- 60 grams chorizo sausage cut into small cubes
- 40 grams manchego (ewes) cheese or any other cut into small cubes (Violife is a tasty coconut-based vegan brand of 'cheese')
- 160 grams mixed salad leaves - baby spinach, rocket, red chard, mixed lettuce
- Paprika Dressing
- 4 tbsp water
- 3 tsp tomato puree
- 2 tsp smoked paprika
- 2 tsp maple syrup or agave nectar
- 1 tsp dijon mustard
- 1 tsp red wine vinegar
- 1/2 tsp lemon juice
- 1/2 tsp garlic puree
- 3 tbsp olive oil
Directions to serve 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
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