Crispy chicken & apple slaw
Serves 4
Easy
Prep:
Cook:
Breaded chicken needn't be greasy - this oven-baked version with vegetable accompaniments is diet-friendly
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For the slaw
- ½ white cabbageshredded
- ½ small onionfinely sliced
- 4 celerysticks, sliced
- 2 Granny Smith applesquartered, cored and thinly sliced
- 1tbsp white wine vinegar
- 200g pot fat-free Greek yogurt
For the chicken
- 2 cooked chicken breaststhinly sliced
- 2tbsp plain flour
- 1 eggbeaten
- 100g garlic and herb dried breadcrumb
- 4 frozen corn cobs
- barbecue sauceto serve
Nutrition: per serving
- kcal331low
- fat4g
- saturates1g
- carbs45g
- sugars12g
- fibre4g
- protein29g
- salt0.7glow
Method
step 1
Mix the slaw ingredients together with some seasoning, then set aside. This can be done up to a day in advance and chilled. Bring a large pan of water to the boil, then cook the corn cobs for 8-10 mins until tender and cooked through.
step 2
Heat the grill to high. Pour the flour, egg and breadcrumbs out onto separate plates. Dip the chicken into the flour, then the egg, then coat in the breadcrumbs. Lay the chicken onto a baking sheet and grill for 2 mins on each side or until crispy and cooked through. Serve the crispy chicken with the slaw and corn cobs, and a bowl of barbecue sauce to dunk on the side.
