Turmeric & Paprika Spiced Chicken with Chop Salad & Dill Yoghurt
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/Paprika Spice Mix
- 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 spice mix, a 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 to rest.
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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