Smoked Paprika Chicken Salad with soft boiled egg and croutons

Simple is Good

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50g Stork Country Spread
4 slices White/brown sliced bread
1 clove Garlic, fresh, crushed
Salt and cracked black pepper to taste

Smoked Paprika Chicken breasts

50g Stork Country Spread
400g Chicken breasts - sliced into strips
1/2tsp Smoked Paprika
1/2 Orange - juice and zest
Salt and cracked black pepper

Salad mix

180g Cherry tomatoes - cut in half
60g Rocket - picked
80g Red Onion - finely sliced
4 Boiled eggs - soft, cut into quarters
2 Oranges - cut into segments

Step by step method

  1. In a frying pan over medium heat, melt the Stork Country Spread.
  2. Add the garlic and seasoning.
  3. Remove the crusts from the bread.
  4. Brush the melted garlic spread onto both sides of the bread and place on a baking tray.
  5. Bake for 10-12 minutes on 180ºC. Leave to cool.
  6. Cut into quarters, then in quarters again = 16 x small triangles.
  7. In the same pan as the garlic spread, heat the Stork Country Spread.
  8. Season the chicken strips with smoked paprika, salt and pepper.
  9. Fry the chicken strips in the Stork Country Spread until cooked on both sides.
  10. Add the orange zest and juice. Turn off heat and place a lid on pan.
  11. To Assemble

  12. Place 4 salad serving bowls on the counter.
  13. Build the salad with rocket, tomatoes, onions, eggs and oranges.
  14. Place the chicken around the salad.
  15. Sprinkle the garlic croutons over the salad and drizzle the juices from the pan, over the salad.
  16. Chef's Tips

  17. Bake the crusts at the same time you bake the bread.
  18. Allow to cool, then place in a food processor.
  19. Homemade bread crumbs, therefore no wastage.