Chicken leg meat on red cabbage salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Remove the outer leaves from the cabbage. Wash the cabbage, cut into slices and cut out the hard stalk. Cut or slice the cabbage into thin strips. Mix the cabbage with 1/2 teaspoon salt in a bowl, knead thoroughly and leave to stand for about 30 minutes. Roast sesame seeds in a pan without fat until brown, take them out and let them cool down.

2. 2

   Cut flat bread into pieces and roast in a pan without fat until golden brown. Clean, wash and drain the salad. Clean, wash and cut the cucumber into thirds or quarters. Cut lettuce and cucumber into strips. Season vinegar with pepper, sugar and a little salt, fold in 4 tablespoons of oil. Fold the vinaigrette and sesame seeds into the salad and leave to stand for about 30 minutes. Boneless chicken legs, cut meat into strips. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 4-5 minutes in portions, turning, season with salt and pepper and remove.

3. 3

   Fold the vinaigrette and sesame seeds into the salad and leave to stand for about 30 minutes. Boneless chicken legs, cut meat into strips. Heat 2 tablespoons of oil in a frying pan. Fry the meat for 4-5 minutes in portions, turning, season with salt and pepper and remove. Season salad to taste with salt, pepper, sugar and vinegar, arrange with meat in bowls. Add roasted flatbread

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
570 kcal

CARBS
26 g

FATS
35 g

PROTEINS
35 g