Spanish Grilled Chicken and Orange Salad Recipe
This salad combines juicy, paprika-seasoned chicken with orange and crisp lettuce, reminiscent of light dishes served in Spanish bars at lunchtime. The flavor is fresh, slightly citrusy, yet filling. Perfect when you want something lighter than classic paella but still substantial.
The combination of smoky paprika chicken with juicy orange and a light honey-vinegar dressing gives this salad a distinctly Spanish feel while still being quick and easy to prepare on a weekday.
Chef's tips
Do not overcook the chicken – take it off the heat as soon as it is no longer pink inside so it stays juicy. If your oranges are very sweet, add a touch more vinegar to balance the dressing.
How to serve
Serve as a main course salad for lunch or a light dinner. It also works well as part of a tapas-style spread alongside marinated olives, grilled vegetables, or a simple tortilla española.
Ingredients
- chicken breast skinless, cut into strips - 250 g
- mixed salad leaves e.g. arugula, lamb's lettuce, butterhead lettuce - 80 g
- orange peeled, cut into segments - 1 piece
- cucumber cut into half-slices - 0.5 pieces
- olive oil for the marinade and dressing - 3 tablespoons
- sweet paprika powder for seasoning the chicken - 1 teaspoon
- garlic grated or finely chopped - 1 clove
- white wine vinegar for the dressing - 1 tablespoon
- honey for the dressing - 0.5 teaspoons
- salt to taste
- black pepper to taste
Preparation
- In a bowl, mix 1 tablespoon of olive oil, sweet paprika, half of the garlic, and a pinch of salt and pepper. Add the chicken strips, coat well in the marinade, and set aside for 10 minutes.
- Heat a grill pan or regular frying pan with a little olive oil over medium-high heat. Fry the chicken for 8–10 minutes, turning every few minutes, until well cooked through and lightly browned. Set aside for a moment to rest.
- In a small bowl, make the dressing: mix 2 tablespoons of olive oil, vinegar, honey, the remaining garlic, and a pinch of salt and pepper until combined.
- Wash and dry the salad leaves, then arrange them on two plates. Add the cucumber and orange segments.
- Cut the chicken into smaller pieces and arrange on top of the salad.
- Drizzle everything with the prepared dressing just before serving and gently move the ingredients around with a fork so the dressing spreads through the salad.
Storage
Najlepiej zjeść sałatkę od razu po przygotowaniu, bo sałata szybko więdnie. Jeśli chcesz coś przygotować wcześniej, przechowuj osobno usmażonego kurczaka i sos, a sałatę i pomarańczę dodaj tuż przed podaniem.
