healthy recipes
CHICKEN AND CASHEW WINTER COLESLAW
Serves 2
Preparation time 15 mins
Cooking time 10 mins
This delicious winter coleslaw proves salads can be enjoyed all year round. Low in fat a great source of protein & it is high in fiber. This recipe originally featured in the May/June edition of LifeEtc website.
Ingredients
4 chicken tenderloins
1 cup green cabbage, finely shredded
1 carrot, grated
1 fennel bulb, finely shredded
1/2 bunch fresh parsley
1/2 bunch fresh mint
1/3 cup unsalted cashews
Dressing
1 tbsp tahini
2 tsp natural yoghurt
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp lemon juice
Method
To cook the chicken: place a non-stick frying pan over a medium-high heat, brush with oil and add the chicken. Cook for two minutes on each side until golden, and cooked through. Remove from the heat and cut into 1cm thick slices.
For the dressing: Whisk together the dressing ingredients.
To finish the salad: Place the cabbage, carrot and fennel in a bowl. Add half the herbs and the dressing and toss to combine. Serve the salad, topped with chicken. Sprinkle the cashews and rest of the herbs on top.
Nutritional Analysis Average
per 350g
| Energy | 2065kJ |
| Protein | 38g |
| Fat | 33g |
| Saturated fat | 6g |
| Carbohydrate | 9g |
| Sugars | 6g |
| Dietary fibre | 7.7g |
| Sodium | 500mg |