Smoked Paprika Chicken Breasts
I wasn't sure this particular dish could survive without the salt. I wasn't too worried about the change in taste. But I was concerned that the salt might be an essential component of the paste. It provided texture that the powdery paprika by itself did not. I suspected it might play a role in tenderizing the chicken or sealing in the juice. But it was worth a chance. So I made the dish with the easiest possible substitution: A commercially prepared no-salt seasoning mix. I am not a big believer in pre-mixed seasoning blends. We rarely use them. But I happened to have one on hand: Mrs. Dash salt-free garlic and herb blend. So that's what I used. The verdict? The chicken cooked beautifully on the grill. We sliced it and arranged it on a platter. My husband had prepared two salt-free side dishes: a mixed green salad and kasha with mushrooms. As always, the chicken was moist and delicious. Everything was low-so...