Name: Garlic Paprika Chicken Salad with Kale and Bell Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 400 g chicken breast, boneless and skinless; 150 g kale, chopped; 100 g arugula; 1 medium red bell pepper, diced; 1 medium yellow bell pepper, diced; 4 tbsp olive oil; 2 tbsp apple cider vinegar; 2 tsp garlic powder; 2 tsp smoked paprika; Salt and pepper to taste; Fresh dill for garnish; Lemon wedges for serving; 50 g feta cheese, crumbled (optional); Handful of walnuts or almonds, chopped (optional)

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Garlic Paprika Chicken Salad with Kale and Bell Peppers

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Welcome to a refreshing dish that’s as vibrant as it is healthy! This Garlic Paprika Chicken Salad features a delightful mix of arugula, kale, and bell peppers, all topped with tender chicken breast, seasoned perfectly with a garlic paprika blend. Not only is it bursting with flavor, but it's also a fantastic way to include more greens in your diet. Don't hesitate to add your favorite veggies or nuts to customize it to your liking!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Heart-Healthy Food

Cuisine: Heart-Healthy

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g chicken breast, boneless and skinless
150 g kale, chopped
100 g arugula
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
4 tbsp olive oil
2 tbsp apple cider vinegar
2 tsp garlic powder
2 tsp smoked paprika
Salt and pepper to taste
Fresh dill for garnish
Lemon wedges for serving
50 g feta cheese, crumbled optional
Handful of walnuts or almonds, chopped optional

Equipment

Large mixing bowl
Grill pan or skillet
Chef's knife
Cutting board
Measuring spoons
Large serving platter

Method

Start by seasoning the chicken breasts with garlic powder, smoked paprika, salt, and pepper. Allow to marinate for about 10 minutes for enhanced flavor.
In a grill pan or skillet, heat 2 tablespoons of olive oil over medium heat.
Add the marinated chicken breasts and cook for 6–8 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 75°C/165°F).
Once cooked, let the chicken rest for 5 minutes before slicing it into strips.
In a large mixing bowl, combine chopped kale, arugula, and diced bell peppers.
In a smaller bowl, whisk together the remaining olive oil and apple cider vinegar. Drizzle this dressing over the salad mixture and toss until well combined.
Arrange the salad onto a serving platter, top with sliced chicken, garnish with fresh dill, and serve with lemon wedges on the side. Enjoying a burst of flavors!

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 34gFat: 15gSodium: 350mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 750IUVitamin C: 80mgCalcium: 100mgIron: 2mg

Notes

Feel free to switch up the greens; baby spinach or mixed salad leaves work well too!
For a protein boost, consider adding chickpeas or nuts to the mix.
This salad can be stored in an airtight container in the fridge for up to 2 days. Simply add the chicken fresh before serving to keep everything crisp.
Enjoy experimenting with your preferred spices to make this dish uniquely yours!

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Garlic Paprika Chicken Salad with Kale and Bell Peppers