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The ingredients needed to make Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:
- Prepare 200 grams pre-boiled potatoes, cut into chunks
- Provide 200 grams cold chargrilled chicken, sliced
- Prepare 60 grams sundried tomatoes, whole or sliced
- You need 2 yellow bell peppers, diced
- Provide 2 red bell peppers, diced
- Prepare 60 grams chorizo sausage cut into small cubes
- Provide 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
- Prepare Paprika Dressing
- Get 4 tbsp water
- Take 3 tsp tomato puree
- Use 2 tsp smoked paprika
- You need 2 tsp maple syrup or agave nectar
- Get 1 tsp dijon mustard
- You need 1 tsp red wine vinegar
- Take 1/2 tsp lemon juice
- You need 1/2 tsp garlic puree
- Use 3 tbsp olive oil
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
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