Vickys Chargrilled Chicken, Potato & Chorizo Salad

Name: Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams pre-boiled potatoes, cut into chunks; 200 grams cold chargrilled chicken, sliced; 60 grams sundried tomatoes, whole or sliced; 2 yellow bell peppers, diced; 2 red bell peppers, diced; 60 grams chorizo sausage cut into small cubes; 40 grams manchego (ewes) cheese or any other cut into small cubes (Violife is a tasty coconut-based vegan brand of 'cheese'); 160 grams mixed salad leaves - baby spinach, rocket, red chard, mixed lettuce; 4 tbsp water; 3 tsp tomato puree; 2 tsp smoked paprika; 2 tsp maple syrup or agave nectar; 1 tsp dijon mustard; 1 tsp red wine vinegar; 1/2 tsp lemon juice; 1/2 tsp garlic puree; 3 tbsp olive oil

Servings: persons

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

1
To make the dressing, combine all ingredients in a small bowl, whisking the oil in last and slowly.
2
Adjust to suit your taste and leave in the fridge to chill
3
Place the salad leaves on plates with half of the sliced chicken.
4
Add the sundried tomatoes, slice them if you like or leave them whole
5
Put the cubed chorizo in a frying pan and heat until the grease starts to come out.
6
Remove the chorizo with a slotted spoon and set aside
7
Add the diced peppers to the pan and when almost softened add the boiled potato chunks and chorizo back in to warm through
8
Divide between the plates then top with the rest of the chicken and the cubed cheese
9
Drizzle the dressing over the food and around the plate and serve immediately

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 200 grams pre-boiled potatoes, cut into chunks, 200 grams cold chargrilled chicken, sliced, 60 grams sundried tomatoes, whole or sliced, 2 yellow bell peppers, diced, and more.

Yes, Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions