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Spanish chicken salad


  • To make the dressing, drain the capsicums, returning the oil back to the jar along with ¼ cup of the capsicums, the garlic, smoked paprika, salt, orange juice and sherry vinegar. Put on the lid and shake well. Taste for seasoning.
  • Then gently toss the parsley with 2 tbsp each of the drained capsicums and cherry tomatoes, the chickpeas and the chicken with dressing to taste.
  • To serve, mound the salad on individual plates and sprinkle with a little more dressing.


  • 1 jar chargrilled roasted capsicums, with the oil
  • 1-2 garlic cloves, crushed
  • a good pinch of smoked paprika (or normal paprika)
  • a pinch of sea salt
  • juice of ½ orange
  • 2 tbsp sherry (or red wine) vinegar
  • leaves of 1 bunch of Italian (flat leaf) parsley
  • 1 small jar chargrilled cherry tomatoes, drained
  • 1-2 cans chickpeas, drained & rinsed
  • ½ large bought BBQ chicken, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm