Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing

Name: Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing
Total time: 900 s
Yield: 4 servings
Cuisine: American
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

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I love the combination of the cold chicken and salad leaves with the warm potatoes, peppers and chorizo. The smoked paprika dressing ties it together beautifully and you all know how I love paprika lol!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

15 mins

4 servings

200 gramspre-boiled potatoes, cut into chunks
200 gramscold chargrilled chicken, sliced
60 gramssundried tomatoes, whole or sliced
2yellow bell peppers, diced
2red bell peppers, diced
60 gramschorizo sausage cut into small cubes
40 gramsmanchego (ewes) cheese or any other cut into small cubes (Violife is a tasty coconut-based vegan brand of 'cheese')
160 gramsmixed salad leaves - baby spinach, rocket, red chard, mixed lettuce
Paprika Dressing
4 tbspwater
3 tsptomato puree
2 tspsmoked paprika
2 tspmaple syrup or agave nectar
1 tspdijon mustard
1 tspred wine vinegar
1/2 tsplemon juice
1/2 tspgarlic puree
3 tbspolive oil

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Steps

15 mins

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on February 16, 2013 17:00

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!