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Photo of Paprika chicken and potato salad by WW

Paprika chicken and potato salad

1 - 4
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
The marinated chicken and baby potatoes make this tasty salad especially filling.


Oil spray

1 x 3 second spray(s)

Ground paprika

1½ tsp, (smoked)

Lemon zest

2 tbs


1 clove(s), crushed

Olive oil

1½ tsp

Raw skinless chicken breast

450 g

Baby potato

250 g, thickly sliced

Cherry tomatoes

100 g, halved

Cos lettuce

180 g, (oak leaf) leaves separated, washed

Fresh basil

½ cup(s)

Reduced-fat Italian dressing

1½ tbs, (60ml)

Fresh chives

1 tbs, finely chopped


  1. 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.
  2. Meanwhile, boil, steam or microwave potatoes until tender. Rinse under cold water. Drain.
  3. 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.