Mustard Chicken Pretzel Bowl

• 200 g raw Chicken breast (7.1 oz raw)
• 0.5 g Salt (a pinch)
• 0.3 g Black pepper (⅛ tsp)
• 15 g Yellow mustard (1 tbsp)
• 6 g Maple syrup (1 tsp)
• 10 g Lemon juice (⅔ tbsp)
• 10 g Water (⅔ tbsp)
• 5 g Olive oil (1 tsp)
• 70 g raw Romaine lettuce (2.5 oz raw)
• 70 g raw Cabbage (2.5 oz raw)
• 70 g raw Tomato (2.5 oz raw)
• 35 g raw Red onion (1.2 oz raw)
• 30 g Hard salted pretzels (1.1 oz)

You'll need: Frying pan, Tongs, Small bowl, Large bowl, Cutting board and knife.

Method

1. Season the chicken and mix the dressing

   Cut the chicken into thin strips and season with the salt and pepper. Then scrub the board, knife and your hands with soap before you touch anything else. In the small bowl, whisk the mustard, maple syrup, lemon juice and water into a smooth dressing.

   Taste the dressing on a piece of cabbage. It should be tangy with only a hint of sweetness.

2. Sear the chicken

   Heat the oil in the frying pan over medium-high heat. Cook the chicken for 5–7 minutes, turning, until golden and 74°C (165°F) in the middle of the thickest strip.

   Leave the strips alone for the first 2 minutes so they brown properly.

3. Build the bowl and crush the pretzels

   Chop the romaine, slice the cabbage, cut the tomato into wedges and slice the onion thinly. Put them in the large bowl, top with the hot chicken and drizzle over the dressing. Crush the pretzels in your fist over the top.

   Crush the pretzels at the last second. Even a minute in the dressing turns them soft.

Swaps

• Chicken breast → Turkey breastLeaner. Cook it to 74°C (165°F).
• Hard salted pretzels → Roasted chickpeasCrunchy without the wheat.