Paprika chicken and potato salad
1 x 3 second spray(s)
1½ tsp, (smoked)
1 clove(s), crushed
Skinless chicken breast
250 g, thickly sliced
100 g, halved
180 g, (oak leaf) leaves separated, washed
Reduced-fat Italian dressing
1½ tbs, (60ml)
1 tbs, finely chopped
- Heat an oil-sprayed chargrill or barbecue over medium-high heat. Combine paprika, 1 tablespoon of the zest, garlic and oil in a medium bowl. Add chicken and toss to coat. Chargrill chicken for 4–5 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Rest chicken for 5 minutes before slicing thickly.
- Meanwhile, boil, steam or microwave potatoes until tender. Rinse under cold water. Drain.
- Combine chicken, potatoes, tomato, beans, lettuce and basil in a large bowl. Add dressing and toss gently to combine. Serve sprinkled with remaining zest and chives.