Photo of Paprika chicken and potato salad by WW

Paprika chicken and potato salad

4
2
1
SmartPoints® value per serving
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 potato

250 g, thickly sliced

cherry tomato

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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