Chicken Coleslaw Salad

Lunch, Dinner

Serves: 1

Ingredients:

• 1 cooked shredded chicken breast

• 1 cup / 70g of grated purple cabbage

• 1 cup / 70g of grated white cabbage

• 1 large / 120g grated carrot

• 1/2 red onion

• 1 tbsp mayonnaise

• 1 tbsp greek yoghurt

• 1 tsp apple cider vinegar

• 1/2 tsp mustard

• handful of fresh parsley (optional)

• Touch of black pepper

• Pinch of salt

• Sm handful of fresh parsley (optional)

Instructions:

1. Use a cooked chicken breast or boil chicken breast doing the following

2. Add water to a pot and place chicken breast into the pot, ensure it is covered in water

3. Season with some pepper (or any other herbs)

4. Bring to the boil on a medium heat

5. Once boiling reduce to the heat, place a lid on the pot and simmer for around 10 minutes or until chicken is no longer pink inside

6. Meanwhile, prepare the salad components

7. Slice/grate the cabbage, carrots and red onion

8. Add to a bowl

9. Add the mayonnaise, greek yoghurt, mustard and apple cider vinegar to a smaller bowl

10. Season with a little salt and black pepper

11. Mix around (taste test, add more seasoning or flavour if needed. Can also add 1-2 tbsp of water to the dressing so it is less thick. Salad will be less dry too)

12. Pop dressing into the fridge while preparing the rest of the salad

13. When the chicken is ready, remove from the water and shred using two forks

14. Add chicken to the bowl with the other salad ingredients, pour on dressing and mix all around. Top with handful of fresh parsley (optional)

15. Taste test, add more seasoning if required and enjoy

    
    **Important note - if making a batch for a couple of days, leave the dressing off the salad and only add before serving