Paprika Lemon Chicken Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

34 g
584 mg
11 g
15 g
3 g
148 mg

1 Tbsp Dijon mustard   
2 Tbsp fresh lemon juice   
2 Tbsp canola oil
4 Tbsp chopped fresh parsley
Pinch cane sugar

5 skinless chicken breast halves, boned and defatted
¾ tsp sea salt
1 Tbsp paprika
½ Tbsp granulated garlic
2 tsp freshly ground black pepper
¾ tsp fresh lemon juice
1½ cups thickly sliced mushrooms
1¼ cups baby spinach
2 cups shredded romaine lettuce
1 pinch sea salt
1 pinch freshly ground black pepper
2 Tbsp chopped walnuts
½ cup diced red onion
¼ tsp dry thyme, crushed
4 tsp lime peel

  1. Preheat oven to 400F. Combine ingredients for dressing, mix well and refrigerate until needed.
  2. In a small bowl, combine first sea salt, paprika, garlic granules, black pepper and lemon juice. Rub 1½ teaspoons spice mixture on each chicken breast, ¾ teaspoon per side. Heat a large sauté pan over medium-high heat. Sauté chicken for 1 minute on each side. Transfer to oven and bake for 15 to 20 minutes, or until juices run clear when pierced with a fork. Cool and cut into cubes.
  3. Remove dressing from refrigerator and combine with mushrooms in a large bowl. Marinate 5 minutes, then add in spinach, romaine, salt and pepper, nuts, onions and thyme. Mix well.
  4. Serve 1 chicken breast, cubed, over ¾ cup salad. Sprinkle 1 teaspoon lime peel to garnish.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.