Seared Turmeric Chicken with Chop Salad & Dill Yoghurt
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
- 1⁄4 of Red Cabbage
- 1 Tbsp of Dijon Honey Mustard
- 1⁄2 Cup of Greek Yoghurt
- 1 Tbsp of Lemon Juice
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
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..
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.
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.
Make Dressing:
In a small bowl, combine yoghurt, mustard, dill (to taste) and lemon juice (to taste). Mix well.
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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