adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Silver beet & red cabbage salad with pan-fried chicken
Silver beet & red cabbage salad with pan-fried chicken
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Year-round hearty chicken salad with tangy sour cream dressing.
Ingredients:
  • 9.20 gm olive oil
  • 5 (about 200g each) single chicken breast fillets
  • 1/2 bunch silver beet, white stems removed, washed, dried, finely shredded
  • 1/4 (about 200g) red cabbage, hard core removed, finely shredded
  • 200g mung beans
  • 65g (1/4 cup) sour cream
  • 11.80 gm Dijon mustard
  • 42.00 gm fresh lemon juice
  • Freshly ground black pepper
Instructions:
  • In a large non-stick frying pan over medium-high heat, sear the chicken in batches for 4-5 minutes per side until fully cooked. Set aside on a plate to rest for 5 minutes before repeating with the remaining chicken.
  • In a large bowl, mix together the silver beet, cabbage, and mung beans. In a separate small bowl, whisk together the sour cream, mustard, and lemon juice until well combined using a fork.
  • Slice the chicken thinly across the grain, then portion out the silver beet salad onto plates. Top with the sliced chicken, drizzle with sour cream dressing, season with pepper, and serve promptly.

Similar Recipes