Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is NOT safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the yogurt.


"I'm a thigh-meat dude. Thigh is just the best meat - I don't get chicken breast. I think it's a publicity stunt that we've convinced people it's delicious." - Patrice O'Neal

The refrigerator light goes on...

You can make this recipe with almost any protein, from beef to pork, but I think it would also be especially good with shrimp. Slice the shrimp lengthwise before sauteing the shrimp with a teaspoon of olive oil, then chill.


Smoked Paprika Chicken Salad with White Beans

Servings: 4 | Serving size: about 1 3/4 cups

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.

16 ounces boneless skinless chicken thighs
1 small avocado
1/2 cup non-fat Greek yogurt
1 teaspoon lime zest (about 1/2 lime)
1/2 lime (juiced)
4 tsp smoked paprika
1/2 tsp salt
1/4 tsp cayenne
1 tsp honey
to taste ground black pepper
4 ribs celery (small dice)
2 15-ounce cans white beans (drained and rinsed)
4 Tbsp pepitas
4 large green onions (thinly sliced crosswise)

Smoked Paprika Chicken Salad with White Beans recipe from Dr. Gourmet

Place a roasting pan in the oven and heat the oven to 350F.

When the oven comes to temperature, add the chicken thighs and roast, turning once, for about 15-20 minutes or until the internal temperature reaches 160F.

Place the avocado in a large mixing bowl and mash until smooth.

Add the yogurt, lime zest, lime juice, paprika, salt, cayenne, honey, and black pepper and blend until smooth.

Place in the refrigerator to chill.

When the chicken is done, allow the thighs to cool on the counter, then refrigerate, left whole, for at least two hours.

Cut the chicken thighs into small dice and add to the sauce along with the celery, beans, pepitas, and green onions. Fold together gently.

Chill thoroughly before serving.


Nutrition Facts

Serving size: 1 3/4 cups

Servings: 4

Amount Per Serving

Calories 490 Calories from Fat 153
% Daily Value
Total Fat 17g 21%
    Saturated Fat 2.5g 13%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 105mg 36%
Sodium 480mg 21%
Total Carbohydrates 49g 18%
    Dietary Fiber 20g 71%
    Sugars 6g
Protein 40g
Vitamin A 10% Vitamin C 14%
Calcium 16% Iron 33%
Vitamin K 80mcg Potassium 1500mg
Magnesium 42 mg