Red cabbage slaw with griddled chicken
This tangy dish is a breeze
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Ready in 25-30 mins
- Place the mustard, garlic and sugar into a large bowl, season if you want to and mix well. Gradually whisk in 5 tbsp of the oil. Mix the cabbage into the dressing. Set aside until needed (can be made a day ahead).
- Place a ridged griddle or heavy-based frying pan over a high-ish heat. Brush the chicken with the remaining oil and cook on the hot griddle, skin side down, for 10 mins until it's crispy and golden, then turn and continue to cook for another 5 mins until completely cooked.
- Scatter the chicory leaves on 4 plates, mix the beans in with the slaw and serve with the chicken and a drizzle of olive oil.
Give it a twist
For an even healthier version, steam skinless chicken breasts for 8-10 minutes instead of griddling.
414 kcalories, protein 37g, carbohydrate 18g, fat 22 g, saturated fat 4g, fibre 6g, sugar 1g, salt 1.78 g
Recipe from Good Food magazine, September 2004.
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http://www.bbcgoodfood.com/recipes/2803/
http://www.bbcgoodfood.com/recipes/2803/
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Ingredients
- 2 tbsp Dijon mustard
- 1 garlic clove , finely chopped
- 1 tsp golden caster sugar
- 6 tbsp olive oil , plus extra for drizzling
- 300g red cabbages , finely sliced
- 4 boneless chicken breast fillets , skin on
- 1-2 heads of chicory , separated
- 410g can cannellini beans , drained and rinsed
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Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Ready in 25-30 mins
Ingredients
- 2 tbsp Dijon mustard
- 1 garlic clove , finely chopped
- 1 tsp golden caster sugar
- 6 tbsp olive oil , plus extra for drizzling
- 300g red cabbages , finely sliced
- 4 boneless chicken breast fillets , skin on
- 1-2 heads of chicory , separated
- 410g can cannellini beans , drained and rinsed
414 kcalories, protein 37g, carbohydrate 18g, fat 22 g, saturated fat 4g, fibre 6g, sugar 1g, salt 1.78 g
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