Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
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!
Open in Cookpad AppCooking 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
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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!
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