Paprika chicken with apple & radish salad


Paprika chicken with apple & radish salad

  • 0:45 Prep
  • 0:10 Cook
  • 4 Servings


  • 500g chicken breast fillets
  • 1/2 tablespoon mild paprika
  • 2 garlic cloves, crushed
  • 3 tablespoons fresh lemon juice
  • Sea salt & freshly ground pepper
  • 2 small pink lady apples
  • 2 carrots, cut into matchsticks
  • 1 small bunch red radishes, sliced thinly
  • 1/2 cup (80g) raisins, roughly chopped
  • 1 cup fresh continental parsley leaves
  • 1 cup fresh mint leaves, torn
  • 1/4 cup (75g) low fat Praise dressing
  • Olive oil spray


  • 1
    Place the chicken fillets in a ceramic or glass bowl. Add the paprika, garlic and half of the lemon juice. Season with salt and pepper and then toss to combine. Cover and refrigerate for 30 minutes.
  • 2
    Cut the apples into four, core and slice thinly. Place in a large bowl and toss with the remaining lemon juice. Add the carrots, radishes, raisins, parsley, mint and dressing. Toss gently to coat.
  • 3
    Heat a non-stick frying pan over a medium-high heat. Spray with olive oil. Add the chicken and cook for 4-5 minutes each side or until golden and cooked through. Serve immediately with the apple and radish salad.



Please enter your comment!
Please enter your name here