Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, vickys chargrilled chicken, potato & chorizo salad with paprika dressing. One of my favorites. For mine, I will make it a bit unique. 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 in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing is something that I have loved my entire life. They’re nice and they look fantastic.
Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing Vicky@Jacks Free-From Cookbook Scotland I love the combination of the cold chicken and salad leaves with the warm potatoes, peppers and chorizo. Trim tough ends of asparagus and save for soup. Get full nutrition facts for other Lite n' Easy products and all your other favorite brands. Aloo Methi is a delicious dish made with potatoes, fenugreek leaves, and a combination of spices.
To begin with this recipe, we must first 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 cook it.
The ingredients needed to make Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:
- Get 200 grams pre-boiled potatoes, cut into chunks
- Take 200 grams cold chargrilled chicken, sliced
- Get 60 grams sundried tomatoes, whole or sliced
- Take 2 yellow bell peppers, diced
- Make ready 2 red bell peppers, diced
- Take 60 grams chorizo sausage cut into small cubes
- Take 40 grams manchego (ewes) cheese or any other cut into small cubes (Violife is a tasty coconut-based vegan brand of 'cheese')
- Take 160 grams mixed salad leaves - baby spinach, rocket, red chard, mixed lettuce
- Prepare Paprika Dressing
- Prepare 4 tbsp water
- Prepare 3 tsp tomato puree
- Prepare 2 tsp smoked paprika
- Get 2 tsp maple syrup or agave nectar
- Get 1 tsp dijon mustard
- Make ready 1 tsp red wine vinegar
- Prepare 1/2 tsp lemon juice
- Get 1/2 tsp garlic puree
- Take 3 tbsp olive oil
Saute for a few minutes on each side until they are browned. Drain potatoes and leave to cool. Spray chicken fillets lightly with oil and season with freshly ground cracked black pepper. Slash skin of chicken in several places and place in a non-reactive container.
Steps 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
Spray chicken fillets lightly with oil and season with freshly ground cracked black pepper. Slash skin of chicken in several places and place in a non-reactive container. 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.
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