Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing Recipe

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.

No additional tips available.

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

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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.

Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing

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