Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vickys chargrilled chicken, potato & chorizo salad with paprika dressing. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing is something which I have loved my entire life. They’re fine and they look wonderful.
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. The smoked paprika dressing ties it together beautifully and you all know how I love paprika lol! Put potatoes in a large saucepan and cover with cold water. Cover and bring to the boil.
To get started with this particular recipe, we have to 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.
The ingredients needed to make Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:
- Make ready 200 grams pre-boiled potatoes, cut into chunks
- Make ready 200 grams cold chargrilled chicken, sliced
- Prepare 60 grams sundried tomatoes, whole or sliced
- Make ready 2 yellow bell peppers, diced
- Take 2 red bell peppers, diced
- Make ready 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
- Get Paprika Dressing
- Get 4 tbsp water
- Make ready 3 tsp tomato puree
- Make ready 2 tsp smoked paprika
- Make ready 2 tsp maple syrup or agave nectar
- Take 1 tsp dijon mustard
- Prepare 1 tsp red wine vinegar
- Prepare 1/2 tsp lemon juice
- Prepare 1/2 tsp garlic puree
- Get 3 tbsp olive oil
Bring back to simmer and cook until potatoes are tender. 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.
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
Cover and bring to the boil. Meanwhile, preheat a chargrill pan on medium-high. Heat a char-grill pan over medium-high heat. Drizzle corn and leek with a little oil and char-grill, turning occasionally, until tender. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan.
So that is going to wrap it up for this special food vickys chargrilled chicken, potato & chorizo salad with paprika dressing recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
