This recipe is a sort of fusion between a classic Croatian summer salad (+ avocado because I said so) and paprika chicken–light, healthy, and just delicious. The wonderful part about it is that it is a fool-proof way to get my husband to eat salad if I notice he hasn’t been into it for a few days.
- 2 chicken breast filets, butterflied if thick
- both spicy and sweet paprika
- bibb or other butterhead lettuce
- 2 medium-sized or 2 handfuls of cherry tomatoes
- 1 avocado
- 1 small onion
- olive oil
- white vinegar
- salt + pepper
Pour a little oil into a frying pan (or as I do, in a large pot to prevent any splattering onto the counter) and place the chicken in. Dust with a good bit of the sweet paprika and flip over to dust the other side. Rub the paprika in, making sure it is well coated (basically you want it to turn reddish). Dust each side with the spicy paprika, to your preference. I usually do 2 or three shakes per side. Turn the heat to medium and cook thoroughly, turning after a few minutes.
While the chicken is cooking, prepare the salad. Cut up the tomatoes, avocado, and lettuce into a large bowl. Drizzle with olive oil, white vinegar, salt, and pepper and toss. Adjust the seasoning, as necessary.
When the chicken is done and nicely browned, tear into smaller pieces and toss into the salad.