This tasty, crunchy kohlrabi salad with grilled chicken, pear, walnuts and a creamy dressing is a perfect complete meal that keeps well so you can make a batch for your lunchbox.
Ingredients
For the chicken
- 2 chicken breasts skin off
- salt and pepper
- 1 tablespoons dried mixed Italian herbs
- Coconut oil for cooking
For the salad
- 2 kohlrabi bulbs peeled and diced into small cubes
- 1 large pear core out and finely diced
- 1/3 cup walnuts chopped
- 1/4 cup finely chopped chives or spring onion
For the dressing
- 2 tablespoons apple cider vinegar lemon juice is fine
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
- generous pinch of salt
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Optional: grated Parmesan cheese or crispy bacon
Instructions
- Sliced the chicken breasts in half, going lengthways, into thinner pieces. Season with salt and pepper and some dried herbs. Set aside to come to room temperature.
- Heat a dollop of coconut oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes on each side. Some thicker pieces might need a little longer, or you can slice them in half to cook faster. Set to rest for a few minutes.
- In the meantime, dice up the rest of the ingredients and whisk together the salad dressing.
- Dice the chicken breasts into cubes and add to the salad. Add the dressing and mix well together. Garnish with extra chives and walnuts. Enjoy!
Nutrition
Calories: 521kcal | Carbohydrates: 22g | Protein: 36g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 300mg | Potassium: 1067mg | Fiber: 7g | Sugar: 12g | Vitamin A: 110IU | Vitamin C: 67mg | Calcium: 54mg | Iron: 2mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved