Farmers Salad with Chicken Breast and Sultanas

Ingredients

• 4 leaves of savoy cabbage (outer green leaves)
• Salt
• 200 g white cabbage
• 1 Carrot
• 1 apple
• 1 Shallot
• 3 tbsp mayonnaise
• 2 tbsp Sour cream
• 1 tsp sharp mustard
• Lemon juice
• pepper (ground)
• 100 g chicken breast fillet
• 1 tbsp Vegetable oil
• 1 tsp Honey
• 2 tbsp raisins

Instructions

1. 1.

   Wash the savoy cabbage, pat dry and blanch in salted water for 3-4 minutes until tender yet crisp. Cool, dry, and cut into eight circles about 8 cm in diameter.

2. 2.

   Wash the white cabbage, remove the core, shred finely or slice thinly. Blanch for 2-3 minutes in salted water, then cool. Peel carrot and apple, grate both finely; peel and mince shallot. In a bowl whisk mayonnaise with sour cream and mustard until smooth. Season with lemon juice, salt, pepper and fold in cabbage, carrot, shallot, and apple. Cover and chill for at least 2 hours.

3. 3.

   Meanwhile wash chicken, pat dry and cut into cubes. Season with salt and pepper and sear in hot oil on all sides about 2 minutes per side until golden brown. Stir in honey off the heat. Taste the salad again.

4. 4.

   Arrange the salad on plates using metal rings: place a ring (≈8 cm) in the center of each plate, lay one cabbage circle inside, fill with the mixed greens, top with remaining savoy circles, remove rings, sprinkle raisins, add chicken cubes and serve.