Chilled Chicken Salad With Paprika Recipe

Name: Chilled Chicken Salad With Paprika
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken; 2 boneless skinless chicken breasts; vegetable stock or water, to cover; 1 teaspoon vinegar or 1 teaspoon lemon juice; 1 bay leaf; For the salad; 2 red bell peppers; 75 g cucumbers, sliced; 140 g mixed salad greens; 2 -3 tablespoons fresh parsley leaves; For the sauce; 125 g plain low-fat yogurt; 2 teaspoons sun-dried tomato paste; 1 1/2 - 2 tablespoons fresh herbs, finely chopped (basil, chives or parsley); 1 small garlic clove, crushed; 1 tablespoon lemon juice; 1/8 - 1/4 teaspoon smoked paprika (to taste); salt and pepper, to taste

Servings: persons

For the chicken
2 boneless skinless chicken breasts
vegetable stock or water, to cover
1 teaspoon vinegar or 1 teaspoon lemon juice
1 bay leaf
For the salad
2 red bell peppers
75 g cucumbers, sliced
140 g mixed salad greens
2 -3 tablespoons fresh parsley leaves
For the sauce
125 g plain low-fat yogurt
2 teaspoons sun-dried tomato paste
1 1/2 - 2 tablespoons fresh herbs, finely chopped (basil, chives or parsley)
1 small garlic clove, crushed
1 tablespoon lemon juice
1/8 - 1/4 teaspoon smoked paprika (to taste)
salt and pepper, to taste

1
Place the chicken breasts in a frying pan with the vinegar, white wine or water and bring to the boil.
2
Lower the heat to a very gentle simmer and cook for 25 minutes until the chicken is done.
3
Meanwhile, to start the salad, heat the grill to the highest setting and grill the whole red peppers until they are blistered and blackened all over.
4
Remove from the heat, place in a bowl and cover with food wrap. Leave to stand for 10 minutes to make the skins easier to remove.
5
When the chicken is cooked, remove it from the pan and set aside to cool on paper towels.
6
Peel the black skins from the peppers, discard the core and seeds and cut the flesh into strips. Combine in a salad bowl with the cucumber, salad leaves and parsley leaves.
7
In a small mixing bowl, combine all the ingredients for the sauce. Cube the cooled chicken and stir in to the sauce. Arrange the salad on serving plates and top with the dressed chicken and serve.
8
Note: You may want to add a dash of Balsamic vineger to the sauce if you find it too tart.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the chicken, 2 boneless skinless chicken breasts, vegetable stock or water, to cover, 1 teaspoon vinegar or 1 teaspoon lemon juice, and more.

Yes, Chilled Chicken Salad With Paprika falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chilled Chicken Salad With Paprika

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions