Lettuce Salad Topped with Smoked Paprika Chicken

15-20m
Prep Time
10m
Cook Time
25m
Ready In

Recipe: #41839

November 06, 2023



"I love chicken topped salads and I love smoked paprika. It's a win-win in my book. The overnight chicken marinating time has not been included in the overall prep time."

Original is 4-6 servings
  • Chicken
  • Dressing and Salad

Nutritional

  • Serving Size: 1 (429.7 g)
  • Calories 1734.8
  • Total Fat - 190.6 g
  • Saturated Fat - 118.1 g
  • Cholesterol - 492.6 mg
  • Sodium - 1702.7 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 3.3 g
  • Sugars - 5.6 g
  • Protein - 4.6 g
  • Calcium - 101.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 62.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Start by marinating the chicken. Place the chicken into a ziploc bag and then mix the paprikas, mustard, olive oil, lemon juice, garlic, thyme and some salt and pepper together into a paste. Pour this over the chicken, seal the bag and give it a good shake so that all of the chicken is coated with the marinade. Place the chicken in a bowl (to prevent any potential leakage from spilling in our fridge) and place the bowl into the fridge for a few hours or overnight.

Step 2

When you are ready to cook, take the chicken out of the fridge to bring it up to room temperature.

DRESSING


Step 3

Place the sour cream and mayonnaise into a bowl and give them a good mix to combine. Add the finely chopped herbs, Worcestershire sauce, mustard and paprika. Give it another mix and taste it, adjust seasoning if need be. Add some milk if you want to thin the dressing a little and then season with salt and pepper as needed.

Step 4

Heat a griddle pan or non-stick frying pan over a medium-high heat. You want to cook the chicken quite quickly so that it doesn’t dry out. Cook the chicken for about three minutes on each side or until it is cooked through. If you are unsure, cut into the thickest part to make sure there is no pink left. It doesn’t matter for presentation as you will be slicing the chicken anyway. When it is cooked allow it to rest for a couple of minutes.

Step 5

While the chicken is cooking assemble the rest of your salad. Divide some salad leaves between 2 plates and top with the tomatoes, red onions, pepper and cucumber.

Step 6

Slice the rested chicken and divide between the plates. Spoon over a little of the dressing and top with the croutons. Enjoy

Tips


No special items needed.

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