Crunchy chicken salad with oranges and vegetables
Ingredients
- 200g chicken fillet
- Salt, to taste
- 100g cabbage, or Chinese cabbage
- 1 carrot
- 1 orange
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- Black pepper, to taste
- 2 tbsp walnuts
Utensils
- kitchen scale
- cutting board
- knife
- pan
- cutlery
- peeler
- salad bowl
- citrus juicer
- small bowl
Instructions
- Cook the chicken fillet in salted water for about 15-20 minutes.
- Remove, allow to cool and cut into strips.
- Clean and finely grate the cabbage.
- Peel the carrot, wash and cut into thin strips.
- Half a half Peel the orange, remove the white skin and fillet.
- Squeeze out the juice from the second half.
- Roughly chop the walnuts.
- For the dressing, mix the orange juice with mustard and oil in a small bowl.
- Chicken, oranges and vegetables in Place in a salad bowl.
- Drizzle with the dressing.
- Sprinkle the chopped nuts over the chicken salad and serve.
