Chicken Salad with Potato, Cabbage and Radish

Ingredients

• Chicken Breast150 g
• Potato1/2 medium (90 g)
• Red Cabbage1/2 cup (45 g)
• Lettuce1 cup (35 g)
• Radish1/2 cup (60 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat a pot with water over high heat. In the meantime, peel and cut the potato into pieces.

2. 2

   Step 2

   Once boiling, add the potato. Let boil for 8-10 minutes until softened. Drain.

3. 3

   Step 3

   At the same time, heat half the oil in a pan over high heat. In the meantime, add salt and pepper to the pork to taste and cut into strips.

4. 4

   Step 4

   Once heated, add to the pan and cook each side for 4-6 minutes.

5. 5

   Step 5

   Remove once cooked as desired and cut into strips.

6. 6

   Step 6

   In the meantime, cut the lettuce and cabbage into strips and the radish into slices.

7. 7

   Step 7

   Place the chicken, potato, lettuce, cabbage and radish on a plate.

8. 8

   Step 8

   Season with the remaining olive oil, lemon juice and add salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Salad with Potato, Cabbage and Radish can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.