RECIPE BY:

Michael Weldon

TIME:

Prep Time 10-15
Cook Time 10

INGREDIENTS:

• 2 Coles RSPCA Approved Chicken Breast Fillets, butterflied
• 1tbs Sea Salt
• 1tbs Smoked Paprika
• 1tbs Cumin Powder
• Cobram Estate Robust Extra Virgin Olive Oil

COLESLAW:

• ¼ White Cabbage, shredded
• ¼ Chinese cabbage, shredded
• 3 Spring Onions, roughly chopped
• 1 Carrot, shredded
• 1 bunch of Coriander, leaves picked
• 1 bunch of Chives, roughly chopped
• ¼ cup of Smoked almonds, chopped (reserve some for garnishing)

DRESSING:

• ½ cup of Zoosh Coleslaw
• 3tbs of Sriracha
• ½ Lemon juice

METHOD:

• Coat evenly the butterflied chicken breasts with salt, paprika and cumin powder. Drizzle over with olive oil before placing on a hot griddle pan and turn once cooked halfway through. Set aside and allow to rest once cooked.
• In a large bowl, combine coleslaw ingredients and toss to combine. Drizzle Dressing ingredients over and stir until coleslaw is evenly dressed.
• Slice chicken into strips and sprinkle over the top of the coleslaw and garnish with coriander and almonds.