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Paprika Chicken and Crisp Salad

Paprika Chicken and Crisp Salad

with warm garlic bread

4.5(24)

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Calories

:

798 kcal

Protein

:

43.7g protein

Difficulty

:

Easy

Protein Rich

Quick

Allergens:

Egg
Mustard
Barley
Cereals containing gluten
Milk
Wheat
Soya
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

260 grams

Diced Irish Chicken Breast

120 grams

Salad Leaves

1 unit(s)

Cucumber

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Paprika

(Contains: Mustard)

2 unit(s)

Tomato

1 unit(s)

Garlic Bread

(Contains: Soya, May contain traces of allergens, Barley, Cereals containing gluten, Milk, Wheat)

200 grams

Diced Sweet Potato

8 milliliter(s)

Chilli Oil

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3337 kJ

Energy (kcal)798 kcal

Fat36.2 g

of which saturates10.1 g

Carbohydrate74.1 g

of which sugars15.8 g

Dietary Fiber7.4 g

Protein43.7 g

Salt5.8 g

Potassium315.8 mg

Calcium54 mg

Iron1.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking steps

Bake the Bread

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Toss the sweet potato with salt, pepper and a drizzle of oil, then roast for 20-30 mins.
Add the garlic bread for the final 14-16 mins.

Fry the Chicken

2

Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the chicken. Season with paprika, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Fry until cooked through, 8-10 mins.
Once cooked, remove the pan from the heat.

Prep the Veg

3

Trim the cucumber, halve lengthways then thinly slice widthways.
Chop the tomatoes into 2cm chunks.
Trim the salad leaves and roughly chop.
To a large bowl, add salad leaves, cucumber, tomatoes and aioli.
Toss until fully combined then season to taste with salt and pepper.

Assemble and Serve

4

Divide the chicken and garlic bread between plates.
Drizzle the chilli oil over the top.
Serve the salad and sweet potato alongside.

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