Red cabbage slaw with griddled chicken

Red cabbage slaw with griddled chicken

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Cooking time

Ready in 25-30 mins

Skill level

Easy

Servings

Serves 4

This tangy dish is a breeze

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition

kcalories
414
protein
37g
carbs
18g
fat
22g
saturates
4g
fibre
6g
sugar
1g
salt
1.78g

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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Method

  1. 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).
  2. 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.
  3. 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.

Recipe from Good Food magazine, September 2004

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Comments

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k8l1982's picture

I think this would have been a nice recipe except for the fact that there is just too much oil on the cabbage - it's all you can taste, I would be tempted to use just 1 or 2 tbsp, not the 5 suggested here!

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