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🍽️ Chicken Salad with Honey-Mustard Dressing

297 kcal · 30 min · 4 servings

Chicken Salad with Honey-Mustard Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a medium-sized pot with about one liter of water and add salt.
  2. 2. Bring the salted water to a boil.
  3. 3. Reduce the heat so that the water is simmering just below the boiling point.
  4. 4. Rinse the chicken breast fillets under cold water.
  5. 5. Place the chicken breast fillets into the hot salted water.
  6. 6. Cook the chicken breast fillets for 20 to 25 minutes over low heat.
  7. 7. Remove the chicken breast fillets from the pot.
  8. 8. Let the chicken breast fillets cool down for about 10 minutes.
  9. 9. Clean the white cabbage and cut it in half.
  10. 10. Remove the hard core from the white cabbage.
  11. 11. Cut the white cabbage into thin strips.
  12. 12. Place the white cabbage strips into a bowl.
  13. 13. Add half a teaspoon of salt to the white cabbage strips.
  14. 14. Knead the white cabbage strips thoroughly with the salt.
  15. 15. Let the seasoned white cabbage strips rest for about 10 minutes.
  16. 16. Squeeze out the excess liquid from the white cabbage strips.
  17. 17. Rinse the bell pepper under cold water.
  18. 18. Remove the stem and seeds from the bell pepper.
  19. 19. Cut the bell pepper into strips about half a centimeter wide.
  20. 20. Cut a lemon into two halves.
  21. 21. Squeeze the juice from one lemon half.
  22. 22. Add the lemon juice, honey, and curry powder to a pot.
  23. 23. Heat the lemon-honey-curry mixture briefly in the pot.
  24. 24. Add yogurt and mustard to a separate bowl.
  25. 25. Add the warm lemon-curry mixture to the yogurt.
  26. 26. Mix the yogurt, mustard, and lemon-curry mixture well together.
  27. 27. Rinse the coriander under cold water.
  28. 28. Shake the coriander dry.
  29. 29. Pluck the coriander leaves from the stems.
  30. 30. Finely chop the coriander leaves.
  31. 31. Cut the cooled chicken breast fillets into pieces about two centimeters in size.
  32. 32. Season the dressing with salt and pepper to taste.
  33. 33. Mix the chicken cubes, pepper strips, and white cabbage strips with the dressing.
  34. 34. Salt and pepper the salad to your liking.
  35. 35. Garnish the salad with the chopped coriander leaves.
  36. 36. Plate the chicken salad.
  37. 37. Serve the salad and enjoy your meal!

Nutrition per serving