Seared Turmeric Chicken with Chop Salad & Dill Yoghurt
- Prep time: 25 minutes
- Calories: 340
- 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
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!