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Warm paprika chicken salad

Warm paprika chicken salad


This salad uses only 5 ingredients and is a perfect summer lunch option

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    822kj 194kcal
  • Fat
    Low 4%
  • Saturates
    Low 2%
  • Sugar
    Low 5%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 24g

Bring Co-op to your front door

Big Bag Option


  • 500g Co-op British white potatoes, peeled and chopped into 2cm cubes
  • 120g Co-op trimmed fine beans, halved then cut in half lengthways
  • 2 Co-op British chicken breasts
  • 1 tsp smoked paprika
  • 4 Co-op salad tomatoes, cut into wedges


  1. Bring a large pan of water to the boil
  2. Cook the potatoes for 10-12 mins, until almost tender
  3. Add the green beans and cook for a further 2 mins, then drain well
  4. While the potatoes are cooking, rub the chicken breasts with 2 tsp rapeseed oil from your storecupboard plus the paprika, then season with black pepper
  5. Heat a nonstick frying pan over a medium heat and cook the chicken for 6-7 mins on each side, until cooked through
  6. Set aside to rest in the pan for 5 mins
  7. Lift the chicken out of the pan onto a cutting board and slice at an angle
  8. Toss the potatoes and green beans in the pan with any resting juices from the chicken and mix with the tomatoes, then season with black pepper
  9. Serve the salad topped with the chicken

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