Instructions
Step 1: Pat chicken breasts dry and season both sides generously with paprika, dried herbs, salt, and pepper.
Step 2: Heat olive oil in a grill pan or skillet over medium-high heat until shimmering.
Step 3: Place chicken breasts on the hot surface and cook for 6-7 minutes per side until golden brown and cooked through. Set aside to rest for 5 minutes.
Step 4: While the chicken cooks, prepare the potato fries by cutting potatoes into even strips and frying in hot oil until crispy and golden, about 8-10 minutes. Drain on paper towels and season with salt.
Step 5: Assemble your salad by arranging lettuce on a plate, then layering cucumber slices, tomato wedges, and red onion slices on top.
Step 6: Drizzle the salad with creamy dressing and toss gently to combine.
Step 7: Slice the rested chicken breasts and arrange on your plate alongside the fries and salad. Serve immediately.
Storage and Reheating Tips
Store leftover chicken and fries in separate airtight containers in the refrigerator for up to 3 days. Keep the salad components separate to prevent wilting.
Reheat chicken gently in a 350°F oven for 5-7 minutes until warmed through. For fries, use an oven or air fryer to restore their crispiness, rather than the microwave.
Assemble fresh salads each time you eat, using refrigerated components. Add dressing just before serving for the best texture and flavor.
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