Photo of Chicken with kale and chickpea slaw by WW

Chicken with kale and chickpea slaw

7
4
4
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

skinless chicken breast

500 g

vegetable slaw, without dressing

300 g, kaleslaw variety

chickpeas, canned, rinsed, drained

1 can(s), (1x400g can)

rocket

100 g, baby

reduced fat feta cheese

100 g, crumbled

olive oil

1 tbs

freshly squeezed orange juice

2 tbs

wholegrain mustard

1 tsp

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a chargrill or barbecue over medium-high heat. Lightly spray chicken with oil. Season with salt and pepper. Cook chicken for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest before thinly slicing.
  2. Meanwhile, place kaleslaw, chickpeas, rocket and feta in a large bowl. Toss to combine.
  3. Whisk oil, orange juice and mustard in a small bowl. Season with salt and pepper. Top salad with chicken and drizzle with the mustard dressing to serve.

Notes

NOTE: Kale slaw is a mixture of shredded kale leaves, carrot, red cabbage, celery and beetroot. Find it in the fruit and veg department of most major supermarkets. Alternatively, buy a kale and baby salad leaves mix or any undressed coleslaw salad.

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