Chicken and apple coleslaw
2
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Serve up a colourful medley of crunchy raw vegies and shredded chicken at your next barbie or picnic.
Ingredients
Raw almonds
¼ cup(s), slivered (35g)
97% fat-free cottage cheese
100 g
Dijon mustard
3 tsp
Plain or natural yoghurt, low-fat, no added sugar
½ cup(s), (140g)
Lemon juice
2 tsp
Savoy cabbage
200 g, shredded
Carrot(s)
1 medium, coarsely grated
Red onion
1 small, thinly sliced
Cooked skinless chicken breast
280 g
Red apple, unpeeled
1 large, cored, cut into thin wedges
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Place almonds on a baking tray and bake for 5 minutes or until toasted.
2
Combine cottage cheese, mustard, yogurt and juice in a small bowl. Season with salt and freshly ground black pepper. Place cabbage, carrot, onion, chicken, apple and parsley in a large bowl. Add the cottage cheese mixture and toss to combine.
3
Arrange coleslaw on a large serving platter and sprinkle with toasted almonds. Serve.
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