Paprika Chicken Breast Salad with Sherry Vinaigrette
Good-quality olive oil and sherry vinegar are all you need to dress this Spanish-inspired salad.
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.
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