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Light rutabaga and chicken salad

Light Rutabaga and Chicken Salad

Full of vitamins, satisfying, diet-friendly, affordable, and easy on the budget. It works as a light dinner on its own or as a side, and makes a nice starter at lunch, too.

Recipe author

Composition / ingredients

Servings:

Chicken fillet

250

Apples

Rutabaga

Onion

100

Garlic powder

Chili pepper

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 4 g

Fats 8 % 1 g

Carbohydrates 62 % 8 g

47 kcal

GI: 13 / 0 / 88

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. Cook the chicken ahead of time. Choose a tart apple — it brings out the salad's flavor best. For the dressing, use mayonnaise, or sour cream if you're watching your diet.
Step 2:

Slice the onion into half-rings. Sauté it in a skillet with garlic powder and ground chili, seasoning to your taste.
Step 3:

Cut the rutabaga into thin matchsticks (or use a grater). Add it to the skillet with the onion and cook for about a minute. By the way, you can use turnip or radish instead of rutabaga.
Step 4:

Cut the cooked chicken into strips. Peel the apple and cut it into thin matchsticks as well.
Step 5:

Combine everything in a salad bowl. Add salt if you like, but keep in mind the chicken was already cooked in salted water — don't overdo it.
Step 6:

The salad is ready to dress and serve!

This salad is a great find for a winter menu — full of vitamins and filling, yet still light enough to fit a healthy diet. It rounds out a family lunch or dinner beautifully.