Paprika chicken and potato salad
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The marinated chicken and baby potatoes make this tasty salad especially filling.
Ingredients
Oil spray
1 x 3 second spray(s)
Ground paprika
1½ tsp, (smoked)
Lemon zest
2 tbs
Garlic
1 clove(s), crushed
Olive oil
1½ tsp
Skinless chicken breast
450 g
Baby potatoes
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
Instructions
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.
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