Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys chargrilled chicken, potato & chorizo salad with paprika dressing. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing is something that I have loved my whole life.

To get started 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 it.

The ingredients needed to make Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:

1. Prepare 200 grams pre-boiled potatoes, cut into chunks
2. Prepare 200 grams cold chargrilled chicken, sliced
3. Get 60 grams sundried tomatoes, whole or sliced
4. Make ready 2 yellow bell peppers, diced
5. Prepare 2 red bell peppers, diced
6. Make ready 60 grams chorizo sausage cut into small cubes
7. Take 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. Take 4 tbsp water
11. Take 3 tsp tomato puree
12. Take 2 tsp smoked paprika
13. Prepare 2 tsp maple syrup or agave nectar
14. Make ready 1 tsp dijon mustard
15. Prepare 1 tsp red wine vinegar
16. Get 1/2 tsp lemon juice
17. Prepare 1/2 tsp garlic puree
18. Take 3 tbsp olive oil

Instructions to make 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

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