Recipe: Chicken with Crunchy Apple Coleslaw

A tasty salad that is perfect for a healthy lunch or a light dinner. This recipe serves 4, it is the ideal meal to cook and eat throughout the week or with the family.

Serves: 4     Prep 15 min     Cooking 12 min
500g skinless chicken breast fillets ½ tsp peppercorns 1 garlic clove ½ lemon, sliced 100g bean shoots 2 sticks celery, sliced 4 radishes, sliced 3 medium apples, cores removed and sliced 2 cups cabbage, finely shredded 1 tbsp flaked almonds, toasted
2 tbsp apple cider vinegar 2 tbsp apple juice 1 tsp olive oil 1 tsp Dijon mustard

Place the chicken, peppercorns, garlic and lemon in a large saucepan and pour in enough water to just cover. Bring to a simmer over medium heat and poach the chicken for about 10-12 minutes, or until cooked through. Remove the chicken from the saucepan and refrigerate until cool.
While the chicken is poaching, place beanshoots, celery, radish, apple and cabbage in a bowl. Toss to combine.
Place all the ingredients for the salad dressing in a bowl. Add cracked black pepper to taste, then whisk well to combine.
Slice the cooled chicken into thin strips, add to the salad and pour over the dressing. Toss well. Divide the salad between 4 plates, sprinkle with flaked almonds and serve.

Nutrition Information (per serve)
Energy 1164kJ Protein 28.4g Fat 9.5g Saturated Fat 2.3g Carbohydrate 16.9g Dietary Fibre 5.6g

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