Ingredients
500g chicken breast
skin removed
vegetable oil spray
1 cup light soy sauce
1 large granny smith apple
1 large red apple
pink lady or red delicious
2 tsp lemon juice
2 cups wombok (chinese cabbage)
finely sliced
2 cups mixed salad leaves
40g walnuts
chopped and toasted
2 tbsp light sour cream
2 tbsp lemon juice
1 tsp sesame oil
1 tbsp rice wine vinegar
2 tsp caster sugar
1 pinch salt
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 oven
- 1 non-stick frying pan
- 1 jar
Instructions
- Heat oven to 180°C or 160°C fan-forced.
- Heat a non-stick frying pan on medium-high, spray lightly with oil and add chicken breasts.
- Brown on both sides (a couple of minutes per side should do it), add soy sauce and place frying pan in the oven for 10 minutes.
- Remove from pan and place chicken breast on a board in a warm place to rest.
- While chicken is cooking, slice apples finely and toss in lemon juice to stop browning.
- Place dressing ingredients into a jar and give a good shake. Toss wombok and mixed salad leaves.
- Assemble the salad by layering chicken, apples and salad leaves.
- Drizzle over dressing and sprinkle with walnuts.
Notes
Tip
It may seem like a hassle, but browning chicken breast quickly on the stovetop and then finishing off in the oven keeps the breast lovely and moist.
Tip
To toast walnuts, place in small dry non-stick frying pan, heat on medium-low and cook until walnuts are golden and fragrant.
Variation
If you can’t find wombok, just use savoy or any other white cabbage.
