If you want a simple and delicious salad, this chicken paprika salad is one to try! Packed full of nutritious ingredients, this delicious salad will keep you feeling full and incredibly easy to make.

Ingredients

Serves 1

• chicken thighs, skin scored, bone in

• 1-2 tsp paprika

• pinch of sea salt

• 1 chicory/endive, slice lengthwise in half

• handful of watercress

• 1 tomato, chopped

• 2 tbsp tinned black beans, rinsed and drained

• 1 spring onion, sliced

• 1/2 tbsp pumpkin seeds

  To serve - a drizzle of basil infused olive oil (or substitute with olive oil) and a sprinkling of broccoli sprouts.

Score the skin on the chicken thighs and rub all over with the sea salt and paprika. Roast FAN180 on a tray in a baking tray for 45 minutes. Check to ensure that the chicken is properly cooked through. Reserve the chicken juices.

While the chicken is cooking, prepare the salad.

Add the chicory, watercress, tomato and black beans to a serving bowl.

Add the pumpkin seeds over the watercress.

Top the beans with the sliced spring onions.

Add the cooked chicken thighs.

Pour some of the chicken juices over the chicken and black beans.

Drizzle the basil olive oil over the salad.

Sprinkle broccoli sprouts over the finished salad.