Chilli Coleslaw with Grilled chicken
Prep Time 10-15
Cook Time 10
- 2 Coles RSPCA Approved Chicken Breast Fillets, butterflied
- 1tbs Sea Salt
- 1tbs Smoked Paprika
- 1tbs Cumin Powder
- Cobram Estate Robust Extra Virgin Olive Oil
- 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)
- ½ cup of Zoosh Coleslaw
- 3tbs of Sriracha
- ½ Lemon juice
- 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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