This Spanish-inspired chicken recipe makes a great summer salad. Juicy, griddled chicken sits on a zesty orange and chilli-dressed green salad, all served with a classic Spanish side of garlic-rubbed tomato bread.
- Preheat the grill and a griddle pan to medium-high. Put the chicken breasts between 2 sheets of clingfilm and bash with a rolling pin to an even thickness. Coat the chicken in ½ tbsp oil and the paprika. Griddle for 5 mins each side or until cooked through, then remove from the pan, cover with foil and set aside to rest.
- Meanwhile, whisk half the orange zest with 2 tbsp olive oil, the vinegar and honey. Season and set aside. Divide the salad leaves between 4 plates. Top with the orange slices, cucumber and chilli.
- Toast both sides of the bread under the grill until golden. Drizzle with the remaining olive oil, then rub with the garlic cloves. Halve the tomatoes and grate coarsely until you are only left with the skin. Discard the skin, then spoon the flesh onto the toasts; season to taste.
- Slice the chicken and place on top of the salad. Drizzle with the orange dressing, scatter with the reserved orange zest and serve with the tomato bread.
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