Usuba
Cabbage Salad with Spiced Chicken
Crispy cabbage salad with aromatic spices is served with tender pan-fried chicken. Lemon-butter dressing brings the components together into a harmonious dish.
- Total
- 20 min
- Standard serving
- 355.1 g
Ingredients
Total 10
Instructions
- 1
Step 1
Shred the cabbage into thin strips. Pour boiling water over it, squeeze out the water, and salt it. Mix with caraway seeds and finely chopped dill. Refrigerate.
- 2
Step 2
Divide the chicken breast into four portions and beat lightly. Preheat the oven to 200 °C.
- 3
Step 3
Melt butter together with vegetable oil in a skillet. Add dry adjika and stir. Fry the chicken portions for 3 minutes on each side. Transfer to a baking sheet and bake for 5–7 minutes in the oven.
- 4
Step 4
Remove the cabbage salad from the refrigerator. Mix olive oil with lemon juice. Place a piece of chicken and a portion of salad on each plate. Drizzle with the lemon-oil mixture.
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