06/05/2024
Smoked Paprika Chicken with Apple Mint Salad
This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the warm slices on top of the fresh salad mix.
Serves:
4 as a main course
Prep Time: 30 minutes
Cooking Time: 15 minutes
Ingredients
- 750g chicken fillets (skin on)
- sea salt, as required
- smoked paprika, for sprinkling
- juice of 2 limes
- 1/3 cup extra light olive oil
- 2 tablespoons honey
- 1/3 cup dried cranberries (craisins)
- 1 large green apple, cut into matchstick strips
- 1 baby cos lettuce, shredded
- 80g baby rocket leaves
- 1 cup chopped mint leaves
- 1 Lebanese cucumber, cut in half lengthwise, deseeded and sliced
- 2 spring onions, chopped
- 2 tablespoons toasted slivered almonds
- mint leaves, for garnish
Method
- Season chicken with 1 tablespoon salt and 1 tablespoon smoked paprika and allow to come to room temperature.
- Meanwhile, combine lime juice, oil, honey, 1 teaspoon salt, cranberries and apple together and allow to stand.
- Chargrill chicken for 5-10 minutes on each side until cooked through and rest for 5 minutes (if chicken fillets are very large, roast in oven for 10 minutes to complete cooking).
- Toss lettuce, rocket, mint, cucumber, spring onions and half the almonds together with the apple mixture.
- Slice the chicken and layer chicken and salad into a serving bowl.
- Serve garnished with remaining almonds, extra mint leaves and a sprinkling of paprika for garnish.
- VARIATION The salad is a great accompaniment for store-bought roast chicken.
Tips
- TIPS To get honey out of the jar easily, heat a metal spoon over a flame before using and the honey will just slip off.
- STYLING Layer instead of tossing salads for a more composed look.
- DRINK MATCH Chardonnay or cloudy apple cider.
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