Red Cabbage Slaw With Griddled Chicken
This vibrant and flavorful recipe combines crispy chicken with a tangy cabbage slaw and a refreshing cannellini bean salad. The mustard dressing adds a zesty kick to the cabbage, while the chicory leaves provide a nice touch of bitterness. Perfect for a light and satisfying meal!
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 414 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 1.78 milligram of sodium
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