Crunchy Chicken and Cabbage Salad with Peanut Dressing

1. 1 Chicken breast filletpack 800 g ≈ $7.23 120 g
2. 2 Red cabbagepack 1 kg ≈ $2.00 60 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 60 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Bell peppers≈ $6.00 per kg 50 g
6. 6 Cilantropack 50 g ≈ $1.20 5 g
7. 7 Green onionspack 50 g ≈ $1.30 8 g
8. 8 Peanutspack 200 g ≈ $1.80 10 g
9. 9 Peanut butterpack 300 g ≈ $3.00 12 g
10. 10 Soy sauce 10 ml
11. 11 Lime≈ $5.00 per kg 15 g
12. 12 Rice vinegar 5 ml
13. 13 Honey 4 g
14. 14 Fresh ginger≈ $8.00 per kg 3 g
15. 15 Garlic≈ $10.00 per kg 2 g
16. 16 Sunflower oil 5 ml
17. 17 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the chicken¹ breast lengthwise into two thin cutlets, season with black pepper. Heat oil in a skillet over medium heat and cook for 5 minutes per side until golden brown, until the inside is white³ and the juices run clear. Let rest 3 minutes, then slice into strips.

2. For the dressing, whisk together peanut⁸ butter, soy sauce, lime¹¹ juice, rice vinegar, honey, grated ginger, minced garlic¹⁵, and 2 tablespoons warm water until smooth.

3. Shred the red² and white³ cabbage paper-thin, julienne the carrots⁴ and bell⁵ pepper, slice green⁷ onions into rings, and roughly chop the cilantro⁶.

4. Toast the peanuts⁸ in a dry skillet for 2 minutes, then chop coarsely.

5. Toss the vegetables with half the dressing and massage by hand for 30 seconds to slightly soften the cabbage. Top with chicken¹, drizzle with remaining dressing, and sprinkle with peanuts⁸.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.