Apple and baked paprika chicken salad with dijon mustard dressing, a superb salad that is healthy, delicious and satisfying.
Eating healthily can be challenging, and sometimes confusing, as you wonder how you can possibly go through the day without starving yourself. And that’s because there is this myth that not eating much can help you lose weight. Well, sorry to disappoint, but that’s so wrong!!! At some point, you’ll get so hungry, that you’ll eat the first junk food that catches your eyes. And if you don’t believe me, go shopping for food when you are hungry; you’ll be surprised how much junk you end up buying (don’t ask me how l know it ?).
Right! So how about a salad with a deliciously succulent paprika chicken, some fresh baby spinach leaves and crunchy apple and cucumber slices? And the finishing touch, a lovely dijon mustard dressing. Lovely, isn’t it? I love using apples in salads, like in this beautiful Best ever Waldorf salad recipe. Their sweetness and crunch contrast well with the tanginess of the dijon mustard dressing. No better food for the hot summer that’s right around the corner, although no one stops you from making it all year round.
The pièce of resistence is of course the baked paprika chicken. What a winner! You can opt for smoked paprika instead, and fresh garlic, but l would suggest to buy smaller chicken breasts for this recipe. They look healthier and cook better. Some of the chicken breasts you find in supermarkets are unusually big, they can’t possibly come from chickens that are fed proper food. It’s worrying how much rubbish supermarkets can sell us as good for us!!! Another alternative to the paprika chicken is the honey and mustard one, absolutely delicious too, here is my recipe for that: Baked honey mustard chicken with a touch of lemon. Do give this salad a try, you’ll love it!
Apple and baked paprika chicken salad with dijon mustard dresssing
Apple and baked paprika chicken salad with dijon mustard dressing, a superb salad that is healthy, delicious and super easy to make.
- 1 chicken breast
- 1 tbsp paprika
- 1 tsp garlic granules
- 1/4 tsp sea salt
- a pinch of ground black pepper
- 1 handful of fresh baby spinach
- 1 apple
- 5 slices if cucumber
- 1 tsp dijon mustard
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- a pinch of salt
In a bowl, mix together the paprika, garlic granules, olive oil, salt and pepper and mix well.
Use the tip of your fingers to rub the paprika mixture onto the chicken breast, making sure it is coated well and set aside for 10 minutes.
Preheat the oven to 200 degrees Celsius ( 400 degrees Fahrenheit).
Place the chicken into an oven-proof dish and cover with foil.
Bake for 25 minutes, then remove the foil and leave to bake for a further 10 minutes. Check the chicken, as you might have to remove it earlier, depending on its size.
Remove from the oven and slice the chicken breast and leave to cool.
To make the salad, mix the spinach, chicken, sliced apple and halved cucumber slices.
To make the dressing, combine the lemon juice, olive oil, dijon mustard and salt and drizzle over the salad. Serve immediately!