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

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!