Tuesday, November 06, 2007

Paprika Chicken with Zuchinni, Radish and Purple Carrot Salad

We had so many great, colorful veggies they just had to be thrown into a salad together. The salad went really well with the richness of the chicken.

Paprika Chicken
-4 chicken breasts, cut in bite size pieces
-1 onion, quartered and thinly sliced
-10 cloves of garlic, thinly sliced
-1 tb hot paprika
-1/2 cup plain, Greek yogurt
-salt to taste

Sautee the onions and garlic in a bit of olive oil until soft. Add the chicken and spices and brown chicken. Cover and cook for a few minutes, until chicken is cooked through. Remove from the heat and stir in the yogurt.

-2 small zuchinni, halved and thinly sliced
-1 large watermelon radish, peeled and julienned
-3 purple carrots, peeled and cut in thin rounds
-1 tb each grainy mustard, balsamic and olive oil, mixed thoroughly

Dress the veggies in the vinaigrette and serve.

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