Cookbook
Seared Turmeric Chicken with Chop Salad & Dill Yoghurt

Seared Turmeric Chicken with Chop Salad & Dill Yoghurt

  • 25 min
  • 340 calories

Just what you need on a warm evening: This nutritious and delicious salad is perfect for midweek when you want something quick, easy and healthy. Fun fact: Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. Enjoy!

Ingredients

  • 2 of Chicken Breast
  • 2 Tsp of Turmeric
  • 1 Stalk of Celery
  • 1 Small Bunch of Dill
  • 1 of Carrot
  • 2 of Radish
  • 14 of Red Cabbage
  • 1 Tbsp of Dijon Honey Mustard
  • 12 Cup of Greek Yoghurt
  • 1 Tbsp of Lemon Juice

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Step-by-step instructions

Step 1

Coat Chicken:

Pat chicken dry on paper towel. In a bowl coat chicken with turmeric, drizzle of olive oil, salt and pepper. Set aside whilst preparing remaining ingredients..

Step 2

Prepare Ingredients:

Pick dill leaves (discarding stems) and roughly chop. Roughly chop cabbage. Grate carrot using box grater. Trim and slice radish and celery into half moons.

Step 3

Cook Chicken:

Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 8 minutes until cooked to your liking. Remove chicken from heat and set aside.

Step 4

Make Dressing:

In a small bowl, combine yoghurt, mustard, dill (to taste) and lemon juice (to taste). Mix well.

Step 5

You Plate It:

In a large bowl, combine cabbage, carrot, celery and radish; toss well to mix. Slice chicken as desired. Divide chop salad between plates and top with sliced chicken and garnish with yoghurt dressing. Enjoy!

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