Sauerkraut & Chicken Salad
Posted by: 
Dr Eva Detko
Meal Type:
Lunch, Salads
Tags:
gluten-free, wheat-free, dairy-free, soya-free, egg-free, sugar-free, probiotics
This salad is very simple to make, yet the flavours are great and it is good for your gut!
Total Time: 30 mins
Yield: 4 servings
Ingredients:
- 2 chicken breasts (approx. 300 g; 11 oz)
- 300 g (11 oz) raw sauerkraut
- 2 small sweet potatoes
- 80 g (3 oz) garden peas (frozen)
- 80 g (3 oz) kidney beans tinned in water (rinsed and drained)
- 1 large onion
- 1 large carrot
- 1 med green pepper
- 3 tbs dried dill
- 2 tbs apple cider vinegar
- 2 tbs olive oil
- 0.5 tbs coconut oil
- 1 low-salt vegetable stock cube
- salt and pepper (to taste)
Directions:
- Cook diced potatoes for 8-10 min on medium heat, or until cooked.
- Pan-fry diced chicken breast with a crushed stock cube in coconut oil for 8-10 min on medium heat (check it is cooked through).
- Cook peas as per instructions on the packaging.
- Combine cooked chicken, potatoes and peas with chopped sauerkraut, onion, pepper and dill, beans, grated carrot, olive oil, and vinegar.
- Divide into 4 servings
- Add salt and pepper (to taste).
