How to Make Gordon Ramsay Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys chargrilled chicken, potato & chorizo salad with paprika dressing. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have vickys chargrilled chicken, potato & chorizo salad with paprika dressing using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:

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

Steps to make Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing:

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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