Chicken, cabbage, apple and walnut salad with yogurt dressing

Ingredients

For 1 serving

• Chicken breast120 g
• Cabbage120 g
• Apple100 g
• Carrots60 g
• Walnuts10 g
• Greek yogurt 2%60 g
• Mustard1 teaspoon
• Whole wheat bread2 slices
• Extra virgin olive oil5 g
• Lemon juice1 tablespoon
• Saltto taste

Contains: gluten, lactose, nuts, mustard,

In season: September – February

Method

1. If the chicken breast is thick, butterfly it. Heat the oil in a pan over medium-high heat and cook it for 5 minutes per side, until golden and no longer pink inside; season it with salt, let it cool slightly and cut it into strips.
2. Meanwhile core the white cabbage and slice it very finely; peel the carrot, wash the apple and grate both coarsely, then sprinkle them straight away with the lemon juice so the apple doesn't brown.
3. Mix the Greek yoghurt with the mustard and a pinch of salt and toss the vegetables in it until well coated.
4. Toast the slices of wholemeal bread in a pan or on a griddle over medium heat for 2 minutes per side, until crisp; roughly chop the walnuts.
5. Add the chicken and walnuts to the coleslaw and serve with the toasted bread.