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Chicken breast salad with kefir sauce

Whether you decided to make a lighter meal after December or “lighter meals” are your choice all year round, this is for you. A combination of high-quality chicken meat, vegetables, good fats and good bacteria!
Chicken contains a good amount of protein, without a lot of fat and extra carbohydrates, so it’s a great option when you really want a light meal. For this salad, you will need cooked chicken breast, so an added bonus of preparing this meal is a warm soup.

Ingredients and preparation steps

For the salad

  • 600 g of breast fillet
  • 1 head of lettuce
  • 1 boiled corn or 150 g of corn from a jar
  • two handfuls of finely chopped purple cabbage (fresh or pickled)
  • 1 Granny Smith apple

For the sauce

  • 300 ml of milk kefir
  • 3 tablespoons of almond butter
  • two pinches of salt
  • juice of ½ fresh lemon
  • 1 tablespoon of Tamari sauce
  • ½ teaspoon of ground coriander

1. Cook the soup with chicken breasts and add your favorite vegetables (I added few carrots, parsley, celery root and salt). Remove the cooked chicken from the soup and let it cool.
2. Place the ingredients for the sauce in a deep bowl and mix everything well into a smooth mixture. Taste a little, then add more salt or coriander if desired.
3. When the chicken is cooled, cut it into smaller pieces.
4. Wash the salad and tear it into smaller pieces and place it in a larger bowl.
5. Then add corn, cabbage, apple cut into small pieces and chicken. Cover everything with a sauce.
6. Mix everything and enjoy the flavors!