Ingredients
Equipment
Method
- In a frying pan over medium heat, add 1 tablespoon of olive oil. When hot, add the chicken strips and season with salt, pepper, and smoked paprika. Cook for 6-8 minutes, or until the chicken is golden brown and cooked through, then set aside to rest for 5 minutes.
- In a large mixing bowl, combine the kale and arugula. Toss with the remaining olive oil, minced garlic, and dried dill. You want the greens to be lightly coated but not soggy.
- Add the sliced bell peppers to the greens and mix well to incorporate all the ingredients.
- Slice the rested chicken into bite-sized pieces and place on top of the salad mixture.
- Serve with a squeeze of fresh lemon juice and sprinkle optional toppings like feta cheese or sunflower seeds if desired.
Nutrition
Notes
This Garlic Paprika Chicken Salad can easily be tailored to your taste! If you don’t have smoked paprika, regular paprika works too, but it won’t have that smoky depth. For a vegetarian option, swap the chicken for chickpeas or grilled tofu. The salad can be stored in an airtight container for up to 2 days; just keep the dressing separate to maintain freshness. Enjoy experimenting with different greens or adding avocado for additional creaminess!