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chilled chicken salad with paprika



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  • Carbohydrates: 216.7
  • Fats: 4.0
  • Dietary Fiber: 43.0
  • Minerals: 7.0
  • Proteins: 64.0
  • Vitamins: 5.0
  • Water: 5.0


  1. Place the chicken breasts in a frying pan with the vinegar
  2. White wine or water and bring to the boil
  3. Lower the heat to a very gentle simmer and cook for 25 minutes until the chicken is done
  4. Meanwhile
  5. To start the salad
  6. Heat the grill to the highest setting and grill the whole red peppers until they are blistered and blackened all over
  7. Remove from the heat
  8. Place in a bowl and cover with food wrap
  9. Leave to stand for 10 minutes to make the skins easier to remove
  10. When the chicken is cooked
  11. Remove it from the pan and set aside to cool on paper towels
  12. Peel the black skins from the peppers
  13. Discard the core and seeds and cut the flesh into strips
  14. Combine in a salad bowl with the cucumber
  15. Salad leaves and parsley leaves
  16. In a small mixing bowl
  17. Combine all the ingredients for the sauce
  18. Cube the cooled chicken and stir in to the sauce
  19. Arrange the salad on serving plates and top with the dressed chicken and serve

Step 11

Total Time in Minute 45

Ingredients Count 15

cooking chilled chicken salad with paprika

See More Relate Photo


Boneless skinless chicken breasts

Vegetable stock


Bay leaf

Red bell peppers


Mixed salad greens

Fresh parsley leaves

Plain low-fat yogurt

Sun-dried tomato paste

Fresh herbs

Garlic clove

Lemon juice

Smoked paprika

Salt and pepper

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