Pan-Fried Chicken Salad with Cabbage, Carrots, Potatoes, and Mustard Vinaigrette
A hearty and flavorful salad featuring tender pan-fried chicken, seasonal vegetables, and a tangy mustard dressing for a satisfying midday meal.
Ingredients
- Chicken Breast225 g
- Carrots100 g
- Olive Oil22.5 ml
- Apple Cider Vinegar10 ml
- Salt0 g
- Pepper0 g
- Cabbage150 g
- Potatoes100 g
- Apple50 g
- Pumpkin Seeds15 g
- Dijon Mustard7.5 g
Instructions
- 1Step 1
Wash and peel potatoes, cut into small cubes (3 minutes). Boil potatoes in salted water until tender, about 10-15 minutes (start this first). Drain and set aside.
- 2Step 2
While potatoes boil, wash and thinly shred cabbage and carrots. Wash and slice apple if using. Dice chicken breast into bite-sized pieces. Prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl (7 minutes).
- 3Step 3
Heat a large pan over medium-high heat. Add a splash of oil if needed (using some from the dressing quantity). Add chicken pieces and pan-fry until cooked through and slightly browned, about 8-10 minutes (10 minutes).
- 4Step 4
In a large bowl, combine shredded cabbage, carrots, apple slices, and boiled potato cubes. Add the cooked chicken and pumpkin seeds. Pour the dressing over the salad and toss gently to combine (5 minutes).
- 5Step 5
Serve immediately.
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