Food > Recipe Directory > Courses/Meal Type > Salad > Paprika Chicken Breast Salad with Sherry Vinaigrette
Paprika Chicken Breast Salad with Sherry Vinaigrette Recipe
Paprika Chicken Breast Salad with Sherry Vinaigrette
Ingredients
- 4 boneless skinless chicken breasts
- Marinade:
- 1 tbsp (15 mL) brandy
- 1 tbsp (15 mL) extra-virgin olive oil
- 1-1/2 tsp (7 mL) chopped fresh thyme or 1/2 tsp/2 mL dried thyme
- 1 tsp (5 mL) smoked paprika
- 1/2 tsp (2 mL) salt
- Dressing:
- 1/2 cup (125 mL) extra-virgin olive oil
- 3 tbsp (45 mL) sherry vinegar
- 1/4 tsp (1 mL) salt
- Pinch black pepper
- Suggested Salad:
- 1 head Boston lettuce, separated into leaves
- 2 roasted red peppers, peeled and sliced in strips
- 16 cooked thick white or green asparagus spears
Preparation
Marinade: In bowl, whisk together brandy, oil, thyme, paprika and salt. Add chicken and roll to coat; marinate for at least 30 minutes or, refrigerated, for up to 1 day.
Dressing: Whisk together oil, vinegar, salt and pepper.
Grill chicken over medium-high heat, turning once, until no longer pink in centre of thickest part, about 12 minutes; remove from heat and let stand for 5 minutes, then slice.
Suggested Salad: Meanwhile, arrange lettuce leaves on 4 plates; top with peppers and asparagus. Top each plate with chicken; spoon dressing over top.
Makes 4 servings.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 446 |
| Protein | 33 g |
| Fat (total) | 32 g |
| Sat. Fat | 5 g |
| Carbohydrate | 10 g |
| Fibre | 2 g |
| Cholesterol | 79 mg |
| Sodium | 501 mg |
| Calcium | 4 % RDI |
| Iron | 14 % RDI |
| Vitamin A | 26 % RDI |
| Vitamin C | 118 % RDI |
| Folate | 59 % RDI |
Also in this menu:
Source
Homemakers Magazine: June 2007
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