Chicken fillet burger
120 g, shredded
1 small, grated
½ small, finely chopped
Reduced-fat coleslaw dressing
Raw skinless chicken breast
500 g, (2x250g), fat trimmed, halved horizontally
Peri peri sauce
40 g, (2 tbs)
Low-fat natural yoghurt
Wholemeal bread roll
280 g, (4), halved horizontally
40 g, (or mixed leaves)
2 medium, sliced
1 medium, stone removed, thinly sliced
- To make coleslaw, combine cabbage, carrot, snow pea sprouts and onion with dressing and toss to combine.
- Place chicken between sheets of plastic wrap. Using a meat mallet or rolling pin, pound chicken to 1cm thick.
- Combine peri peri sauce and yoghurt and spread over chicken. Heat a large oil-sprayed non-stick frying pan over medium heat. Cook chicken in two batches for 2 minutes each side or until cooked. Cut each piece in half crossways.
- Toast both sides of bread rolls until lightly browned. Place roll bases onto serving plates, top with lettuce, tomato, chicken and avocado. Place tops on rolls and serve with coleslaw.