Creamy Chicken Slaw
Ready to fall in love with salad? Our Creamy Chicken Slaw marries hearty chicken with crisp slaw, a creamy tangy dressing, toasty pumpkin seeds and crusty sourdough. Nutritionally? It boasts fibre, fats, protein and carbohydrates for balance. But most special is the extra boost of zinc from pumpkin seeds, a wonder nutrient for your immune system, healthy skin and fertility. Now that’s a salad we can make friends with.
Serves 2
Ingredients:
250g skinless chicken breast
¼ cup Greek yoghurt
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 cups slaw mix
2 cups baby spinach
¼ cup pumpkin seeds
2 slices grainy sourdough, toasted
Method:
Poach, bake or pan-fry chicken in extra virgin olive for 15 minutes or until cooked through. Optionally, season with black pepper and salt to taste. Roughly shred when rested and cooled slightly.
Combine yoghurt, lemon juice and mustard in a bowl. Season with black pepper. Set aside
Toss shredded chicken, slaw mix, baby spinach and pumpkin seeds in a salad bowl. Drizzle with dressing and toss to coat. Serve with sourdough.
Tips:
Lightly toast the pumpkin seeds by dry pan-frying or baking for added depth of flavour
Add a squeeze of lemon juice on top for extra zest
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