Cabbage and Chicken Salad with Cucumber

Ingredients

• 500 g cabbage
• Salt
• 0.5 cucumber
• 200 g blue seedless grapes
• 150 g Yogurt (3.5% fat)
• 2 tbsp lemon juice
• 1.5 tbsp honey
• Pepper
• 300 g chicken breast fillet
• 30 g pine nuts (2 tbsp)
• 2 tbsp olive oil
• 1 tbsp Sesame seeds
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Wash, trim, and cut the cabbage into thin strips. Blanch in salted water for 4–5 minutes until slightly firm, then shock in cold water and drain well. Wash, trim, halve lengthwise, and slice cucumber into fine ribbons or half-moons. Wash and halve grapes.

2. 2.

   For the dressing whisk yogurt with lemon juice, ½ tbsp honey, salt, pepper, and 3–4 tbsp water; adjust seasoning.

3. 3.

   Rinse chicken under cold water, pat dry, and cut into strips. Toast pine nuts in a hot pan without oil until fragrant, then remove and add olive oil. Brown chicken strips for 1–2 minutes. Add sesame seeds briefly, pour remaining honey and balsamic vinegar, season with salt and pepper, and let simmer to thicken.

4. 4.

   Arrange cabbage, cucumber, and grapes on four plates. Top with chicken strips and drizzle with dressing. Sprinkle toasted pine nuts over the warm salad before serving.