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Chicken Breast Salad
A light yet satisfying salad featuring tender chicken breast, fresh cabbage, and sweet bell pepper, tossed in a zesty sour cream and mustard dressing.
Ingredients
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COMPONENT to taste
- to taste
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Method
Wash the lettuce leaves thoroughly, dry them, and cut them into thin strips.
Core the bell pepper and slice it into thin matchsticks.
Place the lettuce and pepper in a bowl and lightly drizzle with lemon juice.
In a small amount of oil, sauté a crushed garlic clove until golden, then discard the garlic.
Cook the chicken fillet strips in the garlic-infused oil, season with salt and pepper, and fry over medium heat for about 5 minutes.
For the dressing, combine the sour cream, Dijon mustard, lemon juice, sweetener, and dill, mix well, and taste to adjust.
Add the cooked and slightly cooled chicken to the salad, and toss thoroughly with the dressing.
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