Chicken Kebab Salad with Red Cabbage
Tuck into our vibrant Chicken Kebab Salad with Red Cabbage! This healthy recipe pairs perfectly seasoned chicken with a zesty yoghurt dressing, crunchy sweetcorn, and fresh coriander. It’s a quick, high-protein meal that is absolutely bursting with flavour!
preparation: 20 minutes
making: 5 minutes
total: 25 minutes
servings: 4 portions
nutrition: 307 calories per serving
cuisine: Turkish
Ingredients
- 2 chicken breasts, 500g
- ½ red cabbage, 450g
- 150g sweetcorn, small tin
- ½ red pepper
- ½ red onion
- 10 cocktail tomatoes
- A handful of fresh coriander
- Oil for greasing
Seasonings
- ½ tsp of salt
- ½ tsp of black pepper
- ½ tsp of ground paprika
- ½ tsp of cumin
- ½ tsp of ground coriander
- ½ tsp of turmeric
- ½ tsp of cinnamon
- ½ tsp of dried garlic
Dressing
- 2 tbsp natural yoghurt
- 2 tbsp mayonnaise
- 2 tbsp tomato ketchup
Method
In a bowl, combine all the dressing ingredients (natural yoghurt, mayonnaise, tomato ketchup) and mix until well blended.
In a separate small bowl, mix together all the seasoning ingredients (salt, black pepper, ground paprika, cumin, ground coriander, turmeric, cinnamon, dried garlic).
Cut the chicken breasts into bite-sized pieces.
Heat the oil in a frying pan and fry the chicken for 5–6 minutes, until browned and fully cooked.
Just before finishing frying, start adding your seasonings mix and coat the chicken thoroughly.
Remove from the pan and allow it to cool down.
Open the tin of sweetcorn and drain well.
Core and finely shred the red cabbage.
Peel and chop the onion.
Wash, deseed, and chop the red pepper.
Wash the tomatoes and cut them into quarters.
Finely chop the fresh coriander.
In a large bowl, combine all the vegetables, add the chicken and pour over the dressing.
Give it one final whisk and your salad is ready.
Keep refrigerated until served.
