Vickys Chargrilled Chicken, Potato & Chorizo Salad with Paprika Dressing

• 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

potatoes, chicken, tomatoes, yellow bell peppers, red bell peppers, chorizo sausage, manchego, mixed salad, water, tomato puree, paprika, maple syrup, mustard, red wine vinegar, lemon juice, garlic, olive oil

Taken from cookpad.com/us/recipes/335469-vickys-chargrilled-chicken-potato-chorizo-salad-with-paprika-dressing (may not work)