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

Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing. If using a gas barbecue, preheat to medium-high, or if using charcoal wait until the coals are glowing and the flames have died down. Full of protein, this egg, potato and chicken salad is filling and fuelling! With a lemon, caper and parsley dressing, it's packed with loads of flavour.

It's been a while I have posted. I went for a little break. I'm back and I'm so ready to share my delicious and easy recipes with. You can cook Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing

1. You need 200 grams of pre-boiled potatoes, cut into chunks.
2. You need 200 grams of cold chargrilled chicken, sliced.
3. You need 60 grams of sundried tomatoes, whole or sliced.
4. It's 2 of yellow bell peppers, diced.
5. Prepare 2 of red bell peppers, diced.
6. It's 60 grams of chorizo sausage cut into small cubes.
7. It's 40 grams of manchego (ewes) cheese or any other cut into small cubes (Violife is a tasty coconut-based vegan brand of 'cheese').
8. It's 160 grams of mixed salad leaves - baby spinach, rocket, red chard, mixed lettuce.
9. You need of Paprika Dressing.
10. You need 4 tbsp of water.
11. It's 3 tsp of tomato puree.
12. You need 2 tsp of smoked paprika.
13. You need 2 tsp of maple syrup or agave nectar.
14. It's 1 tsp of dijon mustard.
15. It's 1 tsp of red wine vinegar.
16. You need 1/2 tsp of lemon juice.
17. You need 1/2 tsp of garlic puree.
18. Prepare 3 tbsp of olive oil.

I made this delicious chargrilled chicken dish when we were filming on the wonderful island of Elba, off the coast of Tuscany. I rubbed honey over the meat for added flavour before chargrilling. This is a great way to cook chicken, and the garlic and rosemary potatoes make a wonderful accompaniment. Try this colourful chicken sandwich for a simple summery lunch - crunchy ciabatta, tender artichokes and a punchy sauce made from roasted peppers Loaded broccoli potato cheese soup is the ultimate broccoli cheese soup recipe.

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

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.

With how hearty and filling it is, this soup is a popular recipe year round! Halve the cooked potatoes and add to the stew with the cherry tomatoes. Scatter the rocket on to a platter. Add the chicken and peaches, then tear over the prosciutto slices. Top with the croutons and drizzle over the balsamic vinegar.