Good afternoon here we will give you a recipe vickys chargrilled chicken, potato & chorizo salad with paprika dressing which is delicious The way making it is very not too difficult. You just need to be careful to get results from vickys chargrilled chicken, potato & chorizo salad with paprika dressing which has aroma and taste that able evoke our tastes.

So that the result of vickys chargrilled chicken, potato & chorizo salad with paprika dressing, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare vickys chargrilled chicken, potato & chorizo salad with paprika dressing delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings used for make

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

Season to taste with salt and pepper. Pat chicken dry with paper towels and place chicken, breast side down, on a large cutting board. Heat the oil in a large flameproof, ovenproof frying pan over high heat. Remove from the pan and set aside.

How to cook 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
7. Done and ready to serve!

S SABUDANA KHICHARI INDIAN BREAKFAST (VEGAN). RJ: Get the Jerk Chicken meal with mac&cheese and head across the street to Crepes on Columbus for an amazing dessert crepe. Vicki Cabrera: Try the Jerk Chicken, Callaloo, Collard Greens. Heat the oil in a large flameproof, ovenproof frying pan over high heat. Remove from the pan and set aside.

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