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Lettuce Salad Topped with Smoked Paprika Chicken

Here's how you make Lettuce Salad Topped with Smoked Paprika Chicken
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  • Servings: 4-6
  • Prep: 15-20m
  • Cook: 10m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • Chicken
  • 4 chicken breasts, butterflied
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of hot paprika
  • 1 teaspoon of Dijon mustard
  • 1 tablespoon of olive oil
  • The juice of one lemon
  • 1 clove of garlic crushed
  • 1 teaspoon of dried thyme
  • Salt and pepper
  • Dressing and Salad
  • 3 tablespoons of sour cream
  • 1 1/2 tablespoons of mayonnaise
  • 1 1/2 tablespoons of chopped chives
  • 1 tablespoon of chopped parsley
  • A few drops of Worcestershire sauce
  • A pinch of smoked paprika, more or less, to taste
  • 1/2 teaspoon of Dijon mustard
  • Salt and pepper, to taste
  • Salad salad greens of your choice
  • 2 tomatoes, ripe, chopped
  • 1/2 a red onion, finely sliced
  • 1 red bell pepper, roasted and diced
  • 1 cucumber, cored de-seeded and diced.
  • Croutons, preferably garlic Caesar salad variety, but use what is your favorite
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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