Crunchy Chicken & Cabbage Salad

27 min · Easy · Serves 1

540 kcal per serving · 42g protein

The Balkan cabbage and carrot salad turned into a full lunch with golden pan-cooked chicken, grated apple, a yogurt and mustard dressing and a handful of seeds. Squeezing the shredded cabbage in the dressing for a minute softens it just enough to eat a bowlful without losing the crunch. It is filling, fresh and ready in under half an hour.

Ingredients

• 150 g Chicken breast
• 0.5 tsp Sweet paprika
• 2 g Salt, for the chicken
• 0.5 g Black pepper
• 1 tsp Olive oil, for the pan
• 60 g Plain yogurt
• 1 tsp Dijon mustard
• 10 ml Lemon juice
• 2 tsp Olive oil, for the salad
• 1 g Salt, for the salad
• 150 g White cabbage, finely shredded
• Carrot, coarsely grated × 1
• Apple, coarsely grated × 1
• 5 g Fresh parsley, chopped
• 15 g Mixed seeds (sunflower and pumpkin)

Method

1. Flatten and season the chicken

   

   Lay the chicken breast between two sheets of baking paper and press with the base of a pan until the chicken is an even 2 cm thick. Season both sides with the paprika, the salt for the chicken and the black pepper.

2. Cook the chicken

   

   Heat the olive oil for the pan in a non-stick pan over medium-high heat and cook the chicken for 5 minutes on each side, until deep golden and the juices run clear. Rest the chicken on a board for 5 minutes.

3. Whisk the yogurt dressing

   

   In a large salad bowl, whisk the yogurt with the Dijon mustard, lemon juice, the olive oil for the salad and the salt for the salad into a smooth dressing.

4. Squeeze the cabbage in the dressing

   

   Add the shredded cabbage, grated carrot, grated apple and chopped parsley to the dressing and squeeze everything together by hand for 1 minute, until the cabbage softens and turns glossy.

5. Slice the chicken and serve

   

   Slice the rested chicken across the grain into 1 cm strips, pile the cabbage salad into a bowl, lay the chicken strips on top and scatter with the mixed seeds.