Chilli Coleslaw with Grilled chicken

Chilli Coleslaw with grilled chicken  recipe - The Cooks Pantry

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.

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