Sałatka z Kurczakiem

Name: Sałatka z Kurczakiem
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Polish
Ingredients: 600 g Chicken breast, trimmed; 120 g Baby spinach, washed and dried; 100 g Mixed salad leaf, washed and dried; 250 g Cherry tomato, halved; 80 g Sweet onion, thinly sliced; 40 g Hard cheese, shaved; 60 g Olive oil; 30 g Lemon juice, fresh; 4 g Sweet paprika, ground; 5 g Salt; 2 g Black pepper, ground

Sałatka z Kurczakiem · ready in 30 min · 4 servings · 392 kcal per serving · easy · 11 ingredients

A light modern Polish supper salad: golden paprika-seasoned chicken over crisp greens, sweet tomatoes, onion, and shavings of hard cheese.

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4
kcal: 392
Difficulty: easy

Polish Supper Quick (30 min or less)Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gChicken breast, trimmed
120 gBaby spinach, washed and dried
100 gMixed salad leaf, washed and dried
250 gCherry tomato, halved
80 gSweet onion, thinly sliced
40 gHard cheese, shaved
60 gOlive oil
30 gLemon juice, fresh
4 gSweet paprika, ground
5 gSalt
2 gBlack pepper, ground

Equipment

stovetop, knife, cutting board, salad bowl, small bowl, tongs, frying pan, spatula, grater, thermometer, spoon

Instructions

Gather Tools
Gather all ingredients and set out a knife, board, salad bowl, small bowl, tongs, frying pan, spatula, grater, and thermometer. · 5 min
What to look for: Ingredients are measured, greens are dry, and tools are within reach.
Season Chicken
Season the chicken breast evenly with sweet paprika, 3 g salt, and 1 g black pepper, pressing the spices onto both sides. · 3 min
What to look for: Chicken is evenly coated with a light red paprika layer.
Fry Chicken
Heat 25 g olive oil in a frying pan, then fry the chicken for 5-6 minutes per side until golden and cooked through. · 12 min
When it is done: Check the thickest part reaches 74°C / 165°F before removing from the pan.
Rest Slice
Rest the chicken for 5 minutes on the board, then slice it across the grain into neat strips for topping the salad. · 5 min
When it is done: Chicken remains opaque throughout with no pink center.
Arrange Greens
Place baby spinach and mixed salad leaf in the salad bowl, then scatter the halved cherry tomatoes evenly over the greens. · 4 min
What to look for: Greens look lifted and tomatoes are spread through the bowl.
Add Cheese
Add the thinly sliced sweet onion, then shave the hard cheese over the salad so it falls in light, savory ribbons. · 3 min
What to look for: Onion is fine and cheese shavings sit visibly on top.
Top Salad
Lay the warm sliced chicken over the prepared salad, keeping the strips slightly overlapping for an even portion in every serving. · 2 min
What to look for: Chicken covers the salad in a warm, golden layer.
Dress Serve
Whisk 35 g olive oil with lemon juice, 2 g salt, and 1 g black pepper, drizzle over the salad, toss gently, and serve at once. · 3 min
What to look for: Leaves are glossy but not weighed down, and the chicken remains warm.

Nutrition (per serving)

kcal	392
Protein	40 g
Carbohydrates	8 g
of which sugars	3 g
Fat	22 g
of which saturated	5 g
Fibre	3 g
Sodium	739 mg

Nutri-ScoreA

Allergens

Contains: milk

Ingredient substitutions

Baby spinach

Mixed salad leaf: Use extra mixed leaves for a less spinach-forward salad.

Mixed salad leaf

Baby spinach: Use more baby spinach for a softer, darker green base.

Olive oil

Sunflower oil: Use only if olive oil is unavailable; the dressing will taste more neutral.

Sweet paprika

Black pepper: Use only when paprika is unavailable; the chicken will be sharper and less sweet.

Black pepper

Sweet paprika: Use extra sweet paprika for a milder, warmer seasoning profile.