Crunchy, tangy and full of good-for-your-gut ingredients, this vibrant salad makes clever use of sauerkraut twice
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 12 minutes |
| Serves | 2 |
| Cuisine | Salad |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 778 |
| Fat | 51g |
| Saturates | 6g |
| Protein | 54g |
| Carbs | 30g |
| Sugars | 20g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHeat a drizzle of sunflower oil in a griddle pan over a medium heat. Season the chicken breasts with the spice rub and cook for approx. 5–6 minutes per side until golden and cooked through. Set aside to rest before slicing thinly.
Meanwhile, make the dressing. In a small jar, whisk together the reserved sauerkraut liquid, olive oil, mustards, honey, salt and pepper. Shake well until emulsified and pour into a jug for serving.
Core the apple and slice it into thin matchsticks. Roughly chop the walnuts and toast in a dry pan until fragrant. Chop the radicchio into large pieces and combine in a large bowl with the spinach. Roughly chop the parsley.
Top with the apple, spoonfuls of sauerkraut and walnuts. Slice the chicken breasts and arrange on top of the salad, followed by the parsley. Generously drizzle the dressing over the top, tossing gently to coat.
Serve immediately.
