Chilled Chicken Salad With Paprika

May 31, 2023May 31, 20230 1
Chilled Chicken Salad With Paprika recipe for a refreshing summer meal
in Salad

Prep

20 min

Cook

15 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 boneless skinless chicken breasts
vegetable stock or water , to cover
1 teaspoon vinegar or 1 teaspoon lemon juice
1 bay leaf
2 red bell peppers
75 g cucumbers , sliced
140 g mixed salad greens
2 -3 tablespoons fresh parsley leaves
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

Nutrision Information

Servings Per Recipe
4
Calories
142
Sugar
6g
Fat
3g
Chilled Chicken Salad With Paprika is a refreshing and satisfying meal that can be enjoyed during the summer months when the weather is warm. This salad is packed with nutrients and flavor, making it a great choice for those who want to eat healthy without sacrificing taste. The combination of chicken, mixed salad greens, and red bell pepper strips creates a colorful and vibrant dish that is perfect for a light lunch or dinner.

Instructions

1.Place the chicken breasts in a saucepan with enough vegetable stock or water to cover them.
2.Add the vinegar or lemon juice and bay leaf.
3.Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the chicken is cooked through.
4.Remove the chicken from the saucepan and let cool.
5.Cut the chicken breasts into bite-sized pieces.
6.Core and seed the red bell peppers and cut them into thin strips.
7.Mix together the cucumbers, mixed salad greens, and red bell pepper strips in a large mixing bowl.
8.Add the fresh parsley leaves and mix well.
9.Combine the plain low-fat yogurt, sun-dried tomato paste, finely chopped fresh herbs, garlic clove, lemon juice, smoked paprika, salt, and pepper in a small bowl and whisk until smooth.
10.Pour the dressing over the chicken and vegetables and toss to coat.
11.Chill the chicken salad in the refrigerator for at least 30 minutes before serving.

PROS

This chicken salad is low in fat and high in protein.

The paprika adds a smoky flavor to the salad.

CONS

People who are allergic to chicken can not enjoy this recipe.

This recipe requires some time for preparation and cooking.

HEALTH & BENEFITS

This chicken salad is a good source of protein, vitamins, and minerals.
The mixed salad greens and red bell peppers add extra vitamins and antioxidants to the salad.

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