Chicken Salad with Vegetables and Apple

Ingredients

Chinese cabbage 300 g

Red bell pepper 1 pc

Apple 160 g

Vegetable oil 20 ml

Garlic 1 clove

Chicken (fillet) 200 g

Sea salt 3/4 tsp

Ground black pepper 1/2 tsp

Natural yogurt 125 ml

Dijon mustard 2 tsp

Lemon juice 5 ml

Honey 15 g

Dill 1 tsp

Wash the cabbage leaves thoroughly, dry them, and cut into thin strips.

Seed the pepper and thinly slice into strips. Peel and seed the apple and cut into strips. Place everything in a bowl and lightly drizzle with lemon juice to prevent the apple from browning.

Fry a crushed garlic clove in a small amount of oil until golden brown. Discard the garlic. Fry the chicken strips in the garlic-infused oil, season with salt and pepper. Be careful not to overcook the chicken, as this can dry it out; fry for just 5 minutes over medium heat. Add the cooked and slightly cooled chicken to the salad and mix well.

For the dressing, combine all ingredients and mix thoroughly. You can use yogurt or sour cream for this dressing. If you see any liquid separating from the yogurt, drain it for a thicker dressing. You can even place the yogurt in a sieve and let it drain for 15-20 minutes. Be sure to taste the finished dressing to adjust its flavor based on the ingredients and your preferences. Add the cooked and slightly cooled chicken to the salad and mix well.

Enjoy!