Sauerkraut & Chicken Salad

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


  • 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)


  1. Cook diced potatoes for 8-10 min on medium heat, or until cooked.
  2. 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).
  3. Cook peas as per instructions on the packaging.
  4. Combine cooked chicken, potatoes and peas with chopped sauerkraut, onion, pepper and dill, beans, grated carrot, olive oil, and vinegar.
  5. Divide into 4 servings
  6. Add salt and pepper (to taste).
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