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.

Salad
-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.

Labels: , , , , , ,


# posted by Giao and Alexis @ 7:51 PM
Comments: Post a Comment

<< Home
Features:   Alexis' Cookbook   Our Favorite Kitchen Tools   More Useful Kitchen Tools SeeUsEat 2006 Awards Roti Round-Up Burger Battle Fried Chicken Challenge Video: Chupaqueso Video: Zuchinni Lasagna
Recipes: Breafast Lunch Dinner Dessert Beef Chicken Pork Lamb Seafood
Food Rating: Food Rating 3 Food Rating 2 Food Rating 1 Food Rating 0
Service Rating: Service Rating 3 Service Rating 2 Service Rating 1 Service Rating 0
Decor Rating: Decor Rating 3 Decor Rating 2 Decor Rating 1 Decor Rating 0
Cuisine: Austrian Chinese Cuban Dim Sum Ethiopian French German Indian Japanese Mexican Middle Eastern Noveau American Nueva Latino Pub Food Regional American Singaporean Spanish Turkish Ukrainian Vietnamese

This page is powered by Blogger. Isn't yours?