Iceberg Salad with Paprika Chicken
This easy lunch is perfect for busy weeks, meal prep or even lunch boxes. The chicken is full of good flavors and the dressing for the salad is simple but brings everything to life.
Iceberg Salad with Paprika Chicken
This easy lunch is perfect for busy weeks, meal prep or even lunch boxes. The chicken is full of good flavors and the dressing for the salad is simple but brings everything to life.
Cooking Instructions
- 1
Preheat the oven to 425F. In a small bowl add the paprtika, cumin, brown sugar oregano, salt & pepper, olive oil and lemon juice. Mix well.
- 2
Place the eggs into a small pot and fill with water. Bring to boil and turn it off. Cover and let the eggs cook for 15 minutes. After 15 minutes remove them from the hot water and place them in an ice bath (fill a bowl with ice and cold water) for a minute or two. I keep them in there until I am ready to peel them.
- 3
Pat the chicken dry with paper towels. Brush the mixture on both sides and place the thighs on a baking sheet. Drizzle with a little bit of olive oil. Arrange the garlic cloves around it. Bake for 25 minutes.
- 4
In the last 15 minutes, arrange the bacon on a wire rack which is put on top of a foil layered baking sheet (no mess, you are welcome). Place in the oven next to the chicken and bake for 15 minutes. Chop into small pieces when done.
- 5
Make the dressing. In a mixing bowl add the dressing ingredients and whisk well.
- 6
Make the salad mix. In a large mixing bowl add the iceberg lettuce, carrots and cabbage. Pour the dressing and toss to combine.
- 7
When the eggs are ready peel them and cut them in two. Take the chicken out of the oven and cut into cubes or stripes.
- 8
Arrange your salad. Put the salad mix as a base, arrange the chicken thighs in the middle, top it with bacon. Add the tomatoes, parmesan cheese and eggs. Top with more dressing if desired. Top with some chili flakes and Everything Bagel Seasoning. Enjoy!
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