Bringing the 21st century to your nan’s showstopper, this flavour-punching salad is packed with lean protein. Get the Jubilee saladware out and toss this up for a delicious, muscle-building bank holiday dish.
Cals 284 Fat 10g Protein 24g Carbs 28g Serves 6
Ingredients
- 4 chicken breasts
- 75g sultanas
- 60ml apple cider vinegar
- 2 onions, chopped
- 15g fresh ginger, chopped
- 3 garlic cloves, chopped
- 1 tsp tomato puree
- 125ml kefir
- 100g Greek yoghurt
- 1 lemon, juiced
- 2½ tsp curry powder
- 1 tsp turmeric
- 200g each of white and red cabbage, shredded
- 1 carrot, grated
- 100g kale, chopped
- 5 spring onions, chopped
- 10 dried apricots, soaked in hot water for 20 mins
- 30g flaked almonds, toasted
- Handful of parsley, chopped
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 180°C. Put the chicken breasts in an ovenproof dish, drizzle with ½ tbsp olive oil, season and bake for 25 mins.
- Place the sultanas in a saucepan with 125ml water and the vinegar and simmer for 20 mins. Meanwhile, heat one tbsp olive oil in a pan and gently cook the onions, ginger and garlic until soft. Remove from the heat to cool.
- Blend the onion mix, tomato puree, kefir, yoghurt, juice of one lemon, seasoning and spices into a food processor until smooth.
- In a bowl, combine the cabbage, carrot, kale and spring onions with two tsp olive oil, two tsp lemon juice and a pinch of salt and pepper. Massage the dressing into the veg.
- Slice the chicken and mix in a bowl with the dressing, (strained) sultanas and apricots. Add this to the winter salad base and toss to combine. Top with the almonds and parsley.
*With thanks to High Mood Food
