This Grilled Paprika Chicken Salad is a summer must have! Easy, fresh, healthy and delish! Sweet paprika gives the chicken a almost smokey flavour, along with grilled vegetables, fresh tomatoes and salty feta. What a summer fresh combo. Make is for your yourself this week!
Remember me talking about wrapping food in foil recently? Well I have been at it again and it is my new summer cooking style that I have fallen in love with. Well, to a degree if you get my drift. I cooked the vegetables in foil again with just a touch of sea salt and olive oil. The result was perfection . You might just find me out there in December cooking my Christmas dinner this way!
The only thing I would say is that when you are cooking food in foil, the foil may tear easily. So use the tough stuff if you can find it. If not, double up with two layers for extra protection against it tearing. The vegetables aren’t likely to fall out through small tears, but the juices will. So, make sure the foil stays in tact for best results on your veggies.
If you haven’t noticed by now, I love fresh flavours. This salad gets top marks in my books on the fresh front.
I would consider this a main course as it has all the essentials and is very filling. You can toss it all together and then serve individually or plate each salad as desired, which is how I did it this time around. Garlic bread would be great on the side!
What Kind of Chicken to Use
If you are not into filleting chicken breasts, you can buy them already done this way in the supermarket. It isn’t difficult thought and you can have a look at video which makes it look easy. Filleting chicken is a great way to get thinner pieces so they cook faster.
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Grilled Paprika Chicken Salad
Ingredients
- 2 Chicken breasts each one cut into two fillets
- 1 Tablespoon sweet paprika
- 1 Teaspoon onion powder
- 1 Teaspoon oregano
- 2 Tablespoons olive oil
- Juice of one lemon
- Sea salt
- Black pepper
Other:
- 1 Red pepper cut into strips
- 1 Yellow pepper cut into strips
- 1 Green pepper cut into strips
- 1 Leek halved length ways and then quartered sideways
- 10 Asparagus spears approximately, ends trimmed and cut into 3 inch sections
- 1 Pint cherry tomatoes cut into quarters
- 1 Cup feta cheese crumbled
- Sea salt
- 2 Tablespoon olive oil
- Small amount of fresh chopped parsley or cilantro optional
Instructions
- In a small bowl, combine the paprika, onion powder, oregano, olive oil, lemon juice, salt and pepper. Stir well and set aside.
- Place the chicken in a large shallow dish and pour over marinade and coat well. Set aside.
- Lay out a large sheet of aluminium foil and place on it the red peppers, yellow peppers, green peppers, leeks and asparagus. Drizzle over the olive oil and sprinkle over sea salt. Loosely wrap.
- Turn the barbecue on to a medium heat. Place the foil vegetables over the barbecue and cook for about 20 – 25 minutes or until soft.
- When the vegetables are cooking, place the chicken on the barbecue. Cook each side for about 5 minutes. As the fillets will be thin, they won’t need to cook long. Spoon over any extra marinade while chicken is cooking. Remove chicken and vegetables from the barbecue.
- In a medium bowl, toss together the feta cheese and the cherry tomatoes.
- On a clean cutting board, slice the chicken into strips.
- Put your salad together by plating a generous amount of vegetables on a plate, top with tomatoes & feta and then chicken. Can now top with fresh herbs, extra lemon or olive oil if desired. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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