Zaychishka's Kitchen
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Dinner Ideas: Salad & Juicy Pan Seared Chicken *Paprika Rub*

Hey Everyone! In the summer I can’t resist eating salads..with all of the colourful additions of grape tomatoes, red onions, avocados and salad mixes with purple and green leaves. There’s something about the look of a well done salad that can make my mouth water- and it even can impress my family, and boyfriend if done correctly. This salad was created when my boyfriend requested a chicken salad with Italian Dressing. There’s a few decorative salads that I specialize in and today I’m choosing to share the salad that has tender and juicy paprika’d chicken breasts your family and boyfriends will gobble up. Not only is this dish delicious, but it looks so pretty! After-all cooking these days isn’t only about the taste, but the presentation too – thanks Instagram for making us snap pics of our food, forget forks when you have a camera. P.S This salad has 3-4 steps depending if you want to do everything all DIY.I promise it’s easy.

You can do this all in steps.


For the Salad:  Salad mix, Avocado, grape or cherry tomatos, red onion, 1 large avocado, grated parmasean, pepper. (arrange everything to look I did hehe)  **TIP *To keep your avocado from browning prematurely when you open it up and take off the peel- dip the avocado in fresh lemon juice and coat it all over. This really works.


For the Chicken: Chicken breasts, paprika, garlic salt, minced garlic, and olive oil to pan sear with, in addition to squeezing in a little bit of lemon juice from a fresh lemon. Salt & pepper to taste.

Directions: First you will need to create a ‘rub’ for your chicken that consists of paprika and garlic salt. I eyeball this..and there are no exact portion- however you’ll need enough to cover the chicken breasts fully. You can also use as many chicken breasts as guests who will be sitting at your table. So once you are done with rubbing the paprika mix all over your chicken, you need to heat up a pan with 3-5 (+) tablespoons of olive oil and a squeeze of half a lemon, and a tbsp of minced garlic to medium to high heat . (At my parents house I have an Induction stove so I set it to 6-7, while at my boyfriends I use an old coil stove and just set it to medium which is 5. )Once the oil has been heated you can drop in your chicken breasts. Make sure you hear a sizzling sound- if not take out the chicken and wait until the pan with the oil, and lemon has heated and then try want the chicken to pick up colour and to look as if it’s been on the grill! Then you can cover the pan with a lid to help distribute and lock in the heat to cook your chicken breasts so none of your guests get salmonella and never want to eat at your house ever again.  Also save the juice in the pan! you’ll need it for the croutons!


For the Croutons: Ciabatta Bread, olive oil, little bit of butter and left over juice from cooking the chicken breasts in the pan. Cut up your Ciabatta bread in little square shapes (it doesn’t have to be perfect), toss them into the heated pan with that juice, butter, and keep on stirring and folding the croutons until they get crispy. Watch them closely so they don’t burn, and don’t overcrowd the pan either with the croutons you want to make. add in olive oil occasionally if the pan becomes too dry.


Italian dressing: Mix together 6 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 tablespoons chopped fresh parsley, 1 tablespoon fresh lemon juice, 2 garlic cloves, chopped, 1 teaspoon dried basil, crumbled, 1/4 teaspoon dried crushed red pepper, Pinch of dried oregano…and if you don’t have fresh parsley..just use the dried flakes!


 List of Ingredients (Not including the Italian dressing)

Chicken Breasts


Garlic Salt

Minced Garlic


Salad Mix (look for ones that have baby spinach, romaine, arugula etc..anything you prefer.)

1 Avocado

Red Onion

Cherry/Grape Tomatoes 

Ciabatta Bread

Pepper to taste

Salt to taste

Olive Oil


Parmasean Cheese (to grate)

Om Nom Nom

Hop you enjoyed this recipe.. 
Xo Zaychishka

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