• 150g Chicken Breast Chicken Breast, skinless, grilled
• 40g kale Kale, raw
• 60g carrots Carrots, raw
• 60g red cabbage Red Cabbage, raw
• 15g almonds Almonds
• 7g honey Honey
• 7g mustard Mustard, Dijon
• 5g olive oil Olive Oil

1. 1

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

2. 2

   Whisk together the honey-mustard dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, carrot and red cabbage with half the dressing.

4. 4

   Top with the chicken breast and toasted almond, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.