Chicken Paprikash Salad with Dairy Free Dressing

Ingredients

• about 680 g Chicken breasts
• about 225 g Lettuce mix
• 1 pint Cherry tomatoes
• 1 medium Cucumber
• 0.5 medium Red onion
• 0.5 cup Dairy-free mayonnaise (soy-based)
• 1 tbsp Sweet paprika
• 0.5 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 1 tbsp Lemon juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Place the about 680 g chicken breasts on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 74°C. Let the chicken cool slightly for 5 minutes, then shred it into bite-sized pieces.
2. 2In a medium bowl, combine the 0.5 cup dairy-free mayonnaise, 1 tbsp sweet paprika, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. Whisk until smooth and well combined.
3. 3Add the shredded chicken to the bowl with the paprika dressing. Toss gently until all the chicken is evenly coated.
4. 4Divide the about 225 g lettuce mix among four plates.
5. 5Arrange the 1 pint cherry tomatoes, the sliced 1 medium cucumber, and the thinly sliced 0.5 medium red onion over the lettuce on each plate.
6. 6Spoon the chicken paprikash salad mixture evenly over the prepared greens on each plate. Serve immediately.

Substitutions

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