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Baked Paprika Chicken Chopped Salad

Baked Paprika Chicken Chopped Salad

This recipe is 5 Freestyle points per serving.
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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 435kcal
Author: Dash of Herbs

Ingredients

Paprika Chicken:

  • 1 pound boneless chicken breast
  • 2 Tablespoons smoked Paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Red Wine Vinaigrette:

  • 1/4 cup red wine vinegar
  • 1/2 large lemon juiced
  • 2 teaspoons garlic minced
  • 1 Tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 cup olive oil

Salad:

  • 1 large red pepper chopped
  • 1/2 can corn drained and rinsed
  • 1/2 can black beans drained and rinsed
  • 1 medium tomato chopped
  • 1/2 medium avocado chopped (optional)
  • 1/4 cup Parmesan cheese shredded
  • 4 cups romaine lettuce chopped

Instructions

  • Preheat the oven to 350.  Place the chicken breasts on a baking sheet.  Sprinkle the smoked paprika, salt and pepper over the chicken breasts.  Bake for about 20-25 minutes, or until the chicken is cooked through.  Slice and set aside.
  • Meanwhile, chop the tomato, red pepper and romaine lettuce for the salad.  Also, get the avocado chopped and ready, if using.
  • Using the red wine vinaigrette ingredients, mix all the ingredients together in a small bowl.
  • To assemble, place 1 cup of chopped romaine into a salad bowl.  Add all the ingredients, as desired.  Use 4 oz of cooked paprika chicken in each serving and 1/8 cup of Parmesan cheese.  Drizzle with the vinaigrette and enjoy immediately.
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Nutrition

Calories: 435kcal | Carbohydrates: 24.2g | Protein: 32.7g | Fat: 24.2g | Saturated Fat: 5.9g | Cholesterol: 77.4mg | Fiber: 10g | Sugar: 4.5g