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Photo of Paprika chicken and potato salad by WW

Paprika chicken and potato salad

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

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


  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.