Red cabbage and carrot salad with chicken filets

Name: Red cabbage and carrot salad with chicken filets
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small head red cabbage (about 600 g); 7-10 Tbsp Salt; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp white pepper; 3 TABLESPOONS Oil; 3 Oranges; 1 Carrot; 1 small stick of leek (leek); 30 g Walnut kernels; 2 TABLESPOONS Vinegar; 1 TEASPOON Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small head red cabbage (about 600 g)
7-10 Tbsp Salt
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp white pepper
3 TABLESPOONS Oil
3 Oranges
1 Carrot
1 small stick of leek (leek)
30 g Walnut kernels
2 TABLESPOONS Vinegar
1 TEASPOON Sugar

Directions

1
Clean the red cabbage, quarter it and cut out the stalk. Cut cabbage into fine strips and knead with 1/2 teaspoon salt. Wash chicken fillets, dab dry and season with salt and pepper.
2
Heat 1 tablespoon of oil in a frying pan. Fry the chicken fillets in it at medium heat for 10-12 minutes. Turn from time to time. Peel 2 oranges so that the white skin is completely removed. Remove the fillets from the parting skins.
3
Peel and wash the carrot and cut it into fine sticks. Clean, wash and cut the leek into thin rings. Chop the walnuts a little smaller. Squeeze the rest of the orange. Mix orange juice, vinegar, pepper and sugar.
4
Fold in 2 tablespoons of oil. Add the marinade to the red cabbage. Fold in orange filets, carrot sticks, leek and walnuts. Season to taste again. Cut the chicken fillets into slices and arrange on plates with the red cabbage salad.