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Paprika chicken & preserved lemon salad
Paprika chicken & preserved lemon salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 55g (1/3 cup) pine nuts
  • 10.00 gm sweet paprika
  • 1 tsp ground turmeric
  • 4 (about 180g each) single chicken breast fillets, trimmed
  • 80ml (1/3 cup) olive oil
  • 1/2 (about 70g) a preserved lemon
  • 42.00 gm fresh lemon juice
  • 160g baby rocket leaves, washed, dried
Instructions:
  • Heat your oven to 170°C.
  • Spread the pine nuts on a baking tray and bake in a preheated oven until light golden, about 7-8 minutes. Then, set aside.
  • Mix paprika and turmeric in a shallow dish. Coat the chicken with the mixture. Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat. Cook the chicken for 4 minutes on each side until cooked through. Let it rest on a plate loosely covered with foil for 3-5 minutes.
  • Prepare the dressing by carefully removing the flesh from the lemon rind using a small sharp knife. Discard the flesh and white pith, then rinse the rind under cold water and finely chop it. Mix the chopped rind with the remaining oil and lemon juice in a small bowl.
  • Cut the cooked chicken crosswise into 1cm-thick slices. Combine rocket leaves, toasted pine nuts, and chicken in a large bowl, gently toss. Drizzle 2 tablespoons of dressing, toss to coat.
  • Plate the salad individually and generously drizzle with the remaining dressing before serving promptly.

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