Red cabbage, radish, and persimmon salad with curry chicken

Ingredients for 2 servings:

• 300 g red cabbage
• 1 bunch of radishes
• 2 onions, red
• 1 persimmon, ripe
• 400 g chicken breast
• 1 tsp curry powder
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar, light
• 2 tbsp yogurt, 3.5% fat
• 4 stalks of flat-leaf parsley
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Clean the red cabbage and cut into fine strips. Wash the radishes, clean them, and slice them thinly. Peel the onions, halve them, and slice the halves into thin rings. Wash the persimmons, clean them, and cut the flesh into strips. Wash the chicken breast, pat dry, and season with curry powder, salt, and pepper. Wash the parsley, spin dry, and roughly chop. Place the red cabbage in a large bowl, sprinkle with a little salt, and knead well with your hands for several minutes. Then add the onions and radishes to the bowl with the red cabbage. Mix the vinegar and yogurt to make a dressing. Season with salt and pepper and mix well with the red cabbage. Heat olive oil in a pan and sear the chicken breast on all sides, then simmer over medium heat until just cooked through. Arrange the salad on plates. Slice the chicken breast and arrange it on the salad along with the persimmon. Sprinkle with parsley and serve immediately.