Now you can enjoy salad all year round with this hearty chicken version served with sour cream dressing.
INGREDIENTS
- 2 teaspoons Dijon mustard
- 5 (about 200g each) single chicken breast fillets
- 2 tablespoons fresh lemon juice
- 1/2 bunch silver beet, white stems removed, washed, dried, finely shredded
- 1/4 (about 200g) red cabbage, hard core removed, finely shredded
- 2 teaspoons olive oil
- 200g mung beans
- 65g (1/4 cup) sour cream
- Freshly ground black pepper
INSTRUCTIONS
- Heat the oil in a large non-stick frying pan over medium-high heat. Add half the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and set aside for 5 minutes to rest. Repeat with the remaining chicken.
- Meanwhile, combine the silver beet, cabbage and mung beans in a large bowl. Use a fork to whisk together the sour cream, mustard and lemon juice in a small bowl until well combined.
- Thinly slice the chicken across the grain. Divide the silver beet salad among serving plates and top with chicken. Drizzle with sour cream dressing and season with pepper. Serve immediately.
0 Komentar